Egyptian Lamb & Eggplant

Ingredients:

1 medium eggplant

1 1/2 lbs lamb shoulder

3 tablespoons butter

1 medium onion, diced

1 teaspoon marjoram

1 pinch dried thyme

Salt

Pepper

1 cup consomme

1 cup rice

1 can tomato (2-1/2 cups)

Cooking Instructions:

Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well. Cut lamb into 1-inch squares and saute in butter until brown on all sides. Place in a casserole. Fry onion in the skillet until golden brown. Add onion and eggplant, seasonings and consomme to the casserole. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice. Pour over the contents of the casserole. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

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