*  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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