*  Exported from  MasterCook II  *
 
                     Eggplant, Lamb And Rice Casserole
 
 Recipe By     : The Denver Post Magazine/January 2, 1994
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Casseroles                       Greek
                 Lamb                             Rice
                 Meats
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    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

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