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May 7, 2013 / Chris Blum

Lamb, Eggplant and Tomato Casserole

20130507-063646.jpgThis is a one dish meal that is quick and easy. The flavor? Amazing!

8 ounces ground lamb
1 onion, diced
2 cloves garlic, chopped
1/4 tsp fennel seed
2 eggplants, diced
1 tsp olive oil
1 28 oz can diced tomatoes
1 1/2 TBSP chopped fresh oregano
1 1/2 TBSP chopped parsley
salt and pepper
1 TBSP pine nuts, toasted
1/4 c parmesean cheese, grated

Cook lamb, onion garlic and fennel seed in a 12 inch skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb is browned, 3 to 4 minutes.

Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes.

Add tomatoes; cook, stirring occasionally, until heated through, about 3 minutes.

Stir in oregano, salt and pepper. Serve topped with pine nuts and cheese.

Serves 4.

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