Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 lb Eggplants
1/2 lb Ground Lamb -- lean
2 ts Olive Oil
2 ea Onions -- chopped
1 ea Red Bell Pepper -- seeded
And chopped
2 Cloves Garlic -- minced
14 1/2 oz Tomatoes, Canned --
Undrained
2 ts Dried Oregano
1/2 ts Dried Thyme
1/2 ts Ground Cinnamon
1/4 ts Ground Cloves
1 c White Rice
14 1/2 oz Beef Broth -- defatted
2 oz 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. Bake until tender, 20to 25 minutes; set aside.
Reduce oven temperature to 400 degrees.

While the eggplant is roasting, heat a large nonstick skillet over
medium-high heat. 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, about 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, breaking 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 eggplant and the reserved lamb into the tomato mixture; bring
to a simmer. Cover the 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 serve.

Recipe By : The Denver Post Magazine/January 2, 1994

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