Ingredients Jump to Instructions ↓

  1. 1 ea Eggplant; Small

  2. 4 tb Olive Oil

  3. 8 c Lamb Stock; See Recipe

  4. 9 1/2 c Lamb; Cooked, Cubed

  5. 1/4 ts Salt

  6. 1/2 ts Oregano Leaves; Dried

  7. 2 ea Tomatoes; Lg, Chopped

  8. 1/2 c Peas; Frozen --GARNISH--

  9. 1 x Grated Parmesan Cheese Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a

  10. 2 1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and

Instructions Jump to Ingredients ↑

  1. 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.


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