Lamb and Eggplant (Aubergine)

• 1 medium eggplant
• 1 12 lbs lamb shoulder
• 3 tablespoons butter
• 1 medium onion, diced
• 1 teaspoon marjoram
• 1 pinch dried thyme
• salt and pepper
• 1 cup consomme
• 1 cup rice
• 1 (14 ounce) can tomatoes (2-1/2 cups)

1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2. Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3. Place in a casserole.
4. Fry onion in the skillet until golden brown.
5. Add onion and eggplant, seasonings and consomme to the casserole.
6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7. Pour over the contents of the casserole.
8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.

eggplant, lamb shoulder, butter, onion, marjoram, thyme, salt, consomme, rice, tomatoes

Taken from www.food.com/recipe/lamb-and-eggplant-aubergine-15234 (may not work)