* 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. - - - - - - - - - - - - - - - - - - Serving Ideas : serve with cucumber salad and warm bread