Eggplant, Lamb And Rice Casserole

* Exported from MasterCook *

EGGPLANT, LAMB AND RICE CASSEROLE

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Beef Meat
Miscellaneo Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb Eggplants
1/2 lb Ground Lamb -- lean
2 ts Olive Oil
2 ea Onions -- chopped
1 ea 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



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