From, "California Sizzles...Easy and Distinctive Recipes for a Vibrant Lifestyle," published in cooperation with your Daily Inbox Newsletter.


  • 3 (1-pound) eggplants

  • 4 – 6 Tablespoons olive oil

  • 2-1/2 pounds leg of lamb, cut into 1-1/2-inch cubes

  • 1 medium onion, chopped

  • 2 cloves garlic, minced

  • 1/4 cup chopped parsley

  • 1 bay leaf

  • Salt and Pepper to taste

  • 1 Tablespoon dried oregano

  • 4 large tomatoes, cut into wedges

  • Juice of 1 lemon


1.  Preheat oven to 325 degrees.
2.  Peel the eggplants and cut off the stems.  Cut eggplants into 1-1/2-inch cubes.
3.  Heat 2 – 3 Tablespoons oil in a skillet.  Add the eggplant cubes and brown on all sides, turning as needed.  Set aside on paper towel.
4.  Add and heat remaining 2 – 3 Tablespoons oil in the skillet.  Add the lamb in batches and completely brown each piece.  Put the lamb pieces, as they are done, in a large quart casserole.  Add the onion and garlic to the skillet.  If the pan is dry, add another Tablespoon oil.  Cook for 30 seconds.
5.  Scrape the contents of the skillet over the lamb.
  Add the parsley, bay leaf, salt, pepper and oregano and stir to mix.
6.  Arrange the eggplants in a single layer over the lamb and top with the tomatoes.  Season with salt and pepper.  Add the lemon juice.
7.  Cover the casserole and bake for 1-1/2 hours.

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