Yield: 5 servings
| Measure | Ingredient |
|---|---|
| 1 small | Eggplant |
| 4 tablespoons | Olive Oil |
| 8 cups | Lamb Stock -- See Recipe |
| ½ cup | Lamb; Cooked -- Cubed |
| \N \N | Grated Parmesan Cheese |
| ¼ teaspoon | Salt |
| ½ teaspoon | Oregano Leaves -- Dried |
| 2 larges | Tomatoes -- Chopped |
| ½ cup | Peas -- Frozen |
GARNISH
Peel the eggplant and cut into ½-inch cubes. Heat the olive oil in a 2½-quart saucepan and brown the eggplant. Add the stock, lamb, salt and oregano. Bring to a full boil. Reduce the heat, cover and simmer for 5 minutes or until the eggplant is very soft. Add the tomatoes and peas and cook an additional 2 minutes. Serve hot with a garnish of grated Parmesan Cheese.
Recipe By :
From: Marjorie Scofield Date: 04-17-95 (159) Fido: Cooking