Lamb With Eggplant
|Onion||1 Large, thinly sliced|
|Ground lamb||1 1⁄2 Pound|
|Eggplant||1 Medium, peeled and cut in 1/2 inch cubes|
|Tomatoes||3 Large, peeled and chopped|
|Garlic||2 Clove (10 gm), chopped|
|Dry white wine||1⁄2 Cup (8 tbs)|
|Potato flour||1 Teaspoon|
In a 10-inch heavy skillet, saute onion in 3 tablespoons butter; push to one side.
Add remaining 1 tablespoon butter and the lamb.
Cook until pink color disappears, stirring to break up meat.
Add remaining ingredients except potato flour.
Cover, then cook over medium heat, stirring occasionally, 15 to 20 minutes or until eggplant is done.
Combine potato flour and 1 tablespoon water; add to skillet.
Heat, stirring, until liquid thickens Slightly.