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Eggplant, Lamb And Rice Casserole

Eggplant, Lamb And Rice Casserole is built on Eggplants, Olive Oil, Garlic Minced, Tomatoes Canned Undrained, and Ground Cinnamon. Keep it handy for the next time you cook it.

Ingredients

• 2 lb
• 2 tsp
• 2 clove
• 14 1/2 oz
• 1/2 tsp
• 1 cup
• 14 1/2 oz
• 2 oz

Method (preview)

1. 1

   Preheat oven to 450 degrees.

2. 2

   Cut eggplants in half lengthwise.

3. 3

   Place eggplant halves, cut-side down, in a roasting pan.

4. 4

   Add water to a depth of 1/2 inch.

5. 5

   Ba ke until tender, 20 to 25 minutes; set aside.

6. 6

   Reduce oven temperature to 400 de grees.

7. 7

   While the eggplant is roasting, heat a large nonstick skillet over medium-high h eat.

8. 8

   Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes.

9. 9

   Transfer to a colander and drain off fat.

10. 10

    Set aside.

11. 11

    In a Dutch ove, heat oil over medium heat.

12. 12

    Add onions and cook until golden, ab out 5 minutes.

13. 13

    Add red peppers and garlic and cook for 2 minutes longer.

14. 14

    Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves.

15. 15

    Simmer, break ing up the tom atoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes

16. 16

    Scoop out eggplant flesh and chop coarsely.

17. 17

    Stir rice, beef broth, chopped eggp lant and the reserved lamb into the tomato mixture; bring to a simmer.

18. 18

    Cover th e pan and place it in the oven.

19. 19

    Bake for 30 to 35 minutes, or until the rice is tender and th e liquid has been absorbed.

20. 20

    Season with salt and pepper.

21. 21

    Dot with feta and ser ve.