BAKED LAMB AND EGGPLANT
- 1 medium eggplant, peeled and cubed
- 3-4 tbsp olive oil
- 1 to 1 1/2 pounds lamb shoulder, cubed
- 1/2 cup chopped onion
- 1 clove garlic, minced
- 2 cups of chopped blanched tomatoes
- 2 tsp salt
- 1/2-1 tsp curry powder
- 1/2 tsp thyme
- 1/2 tsp basil
- 1/2 cup raw long-grain rice
Heat a little of the olive oil in a large skillet.
Brown eggplant cubes in batches, adding more of the oil only as needed.
Drain on paper towels.
Brown lamb cubes in the same skillet; remove to a platter.
Sauté chopped onion and garlic until tender;
Stir in tomatoes, salt, curry powder, thyme, and basil.
Add lamb; cover and simmer for 15 minutes.
In a 2-quart casserole, alternate layers of half of the eggplant, half of the lamb and tomato mixture, and half of the rice.
Cover and bake at 350F for 55 to 65 minutes,
or until rice is tender, stirring once during cooking time.