Skewered Lamb With Eggplant (Aubergine)

• 2 lbs lean boneless leg of lamb
• 1 cup any dry red wine
• 1 cup sliced onion
• 1 tablespoon chopped fresh rosemary
• 1 tablespoon olive oil
• 1 teaspoon cracked pepper
• 14 teaspoon salt
• 1 garlic clove, sliced
• 1 small eggplant (about 3/4 lb)
• vegetable oil cooking spray

1. Trim fat from lamb, and cut into 3/4 inch cubes.
2. Combine lamb and next 7 ingredients in a medium bowl, toss gently to cost.
3. Cover and marinate in refrigerator about 8 hours, stirring occasionally.
4. Peel eggplant, and cut into 3/4 inch cubes.
5. Drain lamb, reserving marinade, discard onions and garlic.
6. Thread lamb and eggplant alternately onto 6 (12 inch) wooden skewers.
7. Coat grill rack with cooking spray, place on grill over medium hot coals.
8. Place skewers on rack, cook 4 minutes on each side or until desired degree of doneness, basting occasionally with reserved marinade.

lean, red wine, onion, rosemary, olive oil, cracked pepper, salt, garlic, eggplant, vegetable oil cooking spray

Taken from www.food.com/recipe/skewered-lamb-with-eggplant-aubergine-31105 (may not work)