Eggplant Lamb And Rice Casserole

Serving Size : 4
Ingredients

for prepare Eggplant Lamb And Rice Casserole

:

Amount	Measure	Ingredient - Preparation Method
2	Pounds	Eggplants
1/2	Pound	Ground Lamb - lean
2	Teaspoons	Olive Oil
2		Onions - chopped
1		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

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, 20 to 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.

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