Title: Eggplant, Lamb and Rice Casserole
Categories: Beef, Meat, Miscellaneo, Rice
Yield: 4 Servings

2 lb Eggplants
1/2 lb Ground Lamb -- lean
2 ts Olive Oil
2 Onions -- chopped
1 Red Bell Pepper -- seeded
And chopped
2 Cloves Garlic -- minced
14 1/2 oz Tomatoes, Canned --
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth -- defatted
2 oz Feta Cheese -- crumbled
Salt And Pepper -- to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place
eggplant halves, cut-side down, in a roasting pan. Add water to a depth of
1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven
temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat. Add ground lamb and saute, breaking up the meat with a
wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain
off fat. Set aside.

In a Dutch ove, heat oil over medium heat. Add onions and cook until
golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes
longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and
cloves. Simmer, breaking up the tom atoes with a wooden spoon, until the
mixture has thickened slightly, 3-5 minutes.

Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped
eggplant and the reserved lamb into the tomato mixture; bring to a simmer.
Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until
the rice is tender and th e liquid has been absorbed. Season with salt and
pepper. Dot with feta and serve.

Recipe By : The Denver Post Magazine/January 2, 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini