Lamb And Eggplant (aubergine)

Total Time: 2 hrs 25 mins Preparation Time: 25 mins Cook Time: 2 hrs

Ingredients

• Servings: 6
• 1 medium eggplant
• 1 1/2 lbs lamb shoulder
• 3 tablespoons butter
• 1 medium onion, diced
• 1 teaspoon marjoram
• 1 pinch dried thyme
• salt and pepper
• 1 cup consomme
• 1 cup rice
• 1 (14 ounce) can tomatoes (2-1/2 cups)

Recipe

• 1 peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
• 2 cut lamb into 1-inch squares and saute in butter until brown on all sides.
• 3 place in a casserole.
• 4 fry onion in the skillet until golden brown.
• 5 add onion and eggplant, seasonings and consomme to the casserole.
• 6 brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
• 7 pour over the contents of the casserole.
• 8 bake in a preheated 350f oven until lamb is tender, about 90 minutes.