Eggplant, Lamb And Rice Casserole

* Exported from MasterCook II *

Eggplant, Lamb And Rice Casserole

Recipe By : The Denver Post Magazine/January 2, 1994
Serving Size : 4 Preparation Time :0:00
Categories : Casseroles Greek
Lamb Rice
Meats

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Pounds Eggplants
1/2 Pound Ground Lamb -- lean
2 Teaspoons Olive Oil
2 Each Onions -- chopped
1 Each Red Bell Pepper -- seeded and chopped
2 Cloves Garlic -- minced
14 1/2 Ounces Tomatoes, Canned -- undrained
2 Teaspoons Dried Oregano
1/2 Teaspoon Dried Thyme
1/2 Teaspoon Ground Cinnamon
1/4 Teaspoon Ground Cloves
1 Cup White Rice
14 1/2 Ounces Beef Broth -- defatted
2 Ounces 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.
Ba
ke until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400
de
grees.

While the eggplant is roasting, heat a large nonstick skillet over medium-high
h
eat. 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,
ab
out 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,
break
ing 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
eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer. Cover
th
e 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
ser
ve.

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Serving Ideas : serve with cucumber salad and warm bread