Eggplant, Lamb And Rice Casserole

• 2 large eggplants, cut in half lengthwise
• 3/4 - 1 lb ground lamb
• 1 teaspoon olive oil
• 2 onions, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, with juice
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup long-grain white rice
• 1 (14 1/2 ounce) can beef broth (reduced sodium)
• salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (preferably imported)

1. Preheat oven to 450u0b0F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400u0b0F
2. While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.
3. Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.
4. Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.

eggplants, ground lamb, olive oil, onions, red bell pepper, garlic, tomatoes, oregano, thyme, ground cinnamon, ground cloves, longgrain white rice, beef broth, salt, feta cheese

Taken from www.food.com/recipe/eggplant-lamb-and-rice-casserole-496263 (may not work)