Moussaka Soup

Title: Moussaka Soup

Categories: Main dish Soups Vegetables Servings: 5

1 ea Eggplant; Small

4 tb Olive Oil

8 c Lamb Stock; See Recipe

9 1/2 c Lamb; Cooked, Cubed

1/4 ts Salt

1/2 ts Oregano Leaves; Dried

2 ea Tomatoes; Lg, Chopped

1/2 c Peas; Frozen --GARNISH--

1 x Grated Parmesan Cheese Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a

1/2-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.

Each 1 Cup Serving Contains:

Tot Sat

Cal Prot Carb Fib Fat Fat Chol Sodium --

295 22 G 9 G 3 G 19 G 5 G 41 Mg

166 Mg

From The Cookbook For The 90s by Helen V. Fisher --