Eggplant With Lamb And Pine Nuts

• 1 lb ground lean lamb
• 1 medium yellow onion, peeled and chopped
• 2 garlic cloves, crushed
• 4 tablespoons olive oil
• salt and pepper, to taste
• 1/2 cup tomato sauce, canned
• 1/4 cup red wine
• 1/2 teaspoon cinnamon
• 1/2 teaspoon allspice
• 3 tablespoons pine nuts (you might want to add more for personal taste)
• 1 large eggplant

1. Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.
2. Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.
3. Place the eggplant slices on a baking sheet and spread some of the filling on each.
4. Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.

ground lean lamb, yellow onion, garlic, olive oil, salt, tomato sauce, red wine, cinnamon, allspice, pine nuts, eggplant

Taken from www.food.com/recipe/eggplant-with-lamb-and-pine-nuts-428160 (may not work)