Recipe#6711

Title: Eggplant, Lamb And Rice Casserole

From: Jack Roemer
Date: Sat, 22 Apr 1995 07:38:26 -0700 

   2      Pounds        Eggplants
     1/2  Pound         Ground Lamb -- lean
   2      Teaspoons     Olive Oil
   2      Each          Onions -- chopped
   1      Each          Red Bell Pepper -- seeded and chopped
   2      Cloves        Garlic -- minced
  14 1/2  Ounces        Tomatoes, Canned -- undrained
   2      Teaspoons     Dried Oregano
     1/2  Teaspoon      Dried Thyme
     1/2  Teaspoon      Ground Cinnamon
     1/4  Teaspoon      Ground Cloves
   1      Cup           White Rice
  14 1/2  Ounces        Beef Broth -- defatted
   2      Ounces        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.  Ba
ke until tender, 20 to 25 minutes; set aside.  Reduce oven temperature to 400 de
grees.
While the eggplant is roasting, heat a large nonstick skillet over medium-high h
eat.  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, ab
out 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, break
ing 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 eggp
lant and the reserved lamb into the tomato mixture; bring to a simmer.  Cover th
e 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 ser
ve.
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Serving Ideas : serve with cucumber salad and warm bread