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Lamb and eggplant bake Recipe

Ingredients

How to make it

  • Heat a small amount of oil in a dutch oven.
  • Brown eggplant cubes in small batches, adding more oil, only as needed.
  • Drain eggplant on paper towels.
  • Add lamb to pot and brown, remove to platter.
  • Add onion, squash, and green pepper and saute until tender.
  • Add garlic and saute until fragrant.
  • Stir in tomatoes, curry, salt, thyme, basil, and reserved lamb and bring to a boil.
  • Cover, reduce to low, and simmer 15 minutes.
  • Add eggplant and rice and mix well.
  • Cover and bake for 55-65 minutes, stirring once, until rice is tender.

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The Cook

missdrea Milwaukee, WI

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