Eggplant, Lamb and Rice Casserole
| Yield: | 4 Servings |
| Categories: | Meat, Beef, Rice |
| 2 | lb | Eggplants |
| 1/2 | lb | Ground Lamb -- lean |
| 2 | ts | Olive Oil |
| 2 | Onions -- chopped | |
| 1 | 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 |
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