Eggplant~ lamb & rice casserole

Yield: 4 Servings

Ingredients:

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

Instructions:

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