PERSIAN EGGPLANT-LAMB CASSEROLE

PERSIAN EGGPLANT-LAMB CASSEROLE 2 slices white bread, cubed 2 tbsp. olive oil 1 lb. lamb, cubed 1 med. onion, chopped 1 med. eggplant, peeled and cubed 1 (16 oz.) can stewed tomatoes 1/2 tsp. ground cumin seeds

Brown bread cubes in 2 tablespoons olive oil until crisp. Remove from pan. In same skillet, brown lamb cubes and onions, adding more oil if necessary. Remove with slotted spoon. Lightly brown eggplant cubes. Return bread cubes, lamb and onion to skillet. Stir in tomatoes, cumin seeds and season to taste. Cover and simmer for 1 hour.

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