Aubergine, Lamb And Rice Casserole Recipe

• 2 lb Aubergines
• 1/2 lb Grnd Lamb -- lean
• 2 tsp Extra virgin olive oil
• 2 x Onions -- minced
• 1 x Red Bell Pepper -- seeded And minced
• 2 x Cloves Garlic -- chopped
• 14 1/2 ounce Tomatoes, Canned -- Undrained
• 2 tsp Dry Oregano
• 1/2 tsp Dry Thyme
• 1/2 tsp Grnd Cinnamon
• 1/4 tsp Grnd Cloves
• 1 c. White Rice
• 14 1/2 ounce Beef Broth -- defatted
• 2 ounce Feta Cheese -- crumbled Salt And Pepper -- to taste

1. Preheat oven to 450 degrees.
2. Cut aubergines in half lengthwise.
3. Place aubergine halves, cut-side down, in a roasting pan.
4. Add in water to a depth of 1/2 inch.
5. Bake till tender, 20to 25 min; set aside.
6. Reduce oven temperature to 400 degrees.
7. While the aubergine is roasting, heat a large nonstick skillet over medium-high heat.
8. Add in grnd lamb and saute/fry, breaking up the meat with a wooden spoon, till browned, 3-5 min.
9. Transfer to a colander and drain off fat.
10. Set aside.
11. In a Dutch ove, heat oil over medium heat.
12. Add in onions and cook till golden brown, about 5 min.
13. Add in red peppers and garlic and cook for 2 min longer.
14. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves.
15. Simmer, breaking up the tom atoes with a wooden spoon, till the mix has thickened slightly, 3-5 min.
16. Scoop out aubergine flesh and chop coarsely.
17. Stir rice, beef broth, minced aubergine and the reserved lamb into the tomato mix; bring to a simmer.
18. Cover the pan and place it in the oven.
19. Bake for 30 to 35 min, or possibly till the rice is tender and th e liquid has been absorbed.
20. Season with salt and pepper.
21. Dot with feta and serve.

aubergines, lean, olive oil, onions, red bell pepper, garlic, tomatoes, oregano, thyme, cinnamon, cloves, white rice, salt

Taken from cookeatshare.com/recipes/aubergine-lamb-and-rice-casserole-71550 (may not work)