Lamb And Eggplant

Ingredients:

1           medium eggplant

1 1/2           lbs lamb shoulder

3           tablespoons butter

1           medium onion, diced

1           teaspoon marjoram

1           pinch dried thyme

salt and pepper

1           cup consomme

1           cup rice

1           can tomato (2-1/2 cups)

Instructions:

1.     Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2.     Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3.     Place in a casserole.
4.     Fry onion in the skillet until golden brown.
5.     Add onion and eggplant, seasonings and consomme to the casserole.
6.     Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7.     Pour over the contents of the casserole.
8.     Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

Last Updated: June 7th, 2011