Lamb and Eggplant Stew
|Olive oil||1 Tablespoon|
|Lamb stew meat||2 Pound, cubed|
|Eggplant||1 , cut into cubes|
|Garlic||1 Clove (5 gm), minced|
|Onion||1 Large, chopped|
|Salt||1 1⁄2 Teaspoon|
|Canned tomato paste||6 Ounce (1 Can)|
|Hot water||1 1⁄2 Cup (24 tbs)|
|Dried thyme||3⁄4 Teaspoon|
1) Sauté meat cubes in hot olive oil until browned on all sides.
2) Add in rest of the ingredients and bring to a boil.
3) Cover and boil, stirring frequently, for 1 1/2 hours.
4) Serve with a few raisins and pine nuts on hot cooked rice.