Lamb And Eggplant Stew

Lamb And Eggplant Stew: Date Added: 12 Nov 2009 Ingredients:

3 pounds lean lamb stew meat -- trim fat, and cut into 1 1/2" pieces
1 large eggplant with peel -- cut 2" cubes
1 cup chopped onion
3 slices fresh ginger root -- crushed
2 tomatoes -- chopped
1 can tomato sauce - (8 oz)
1/2 cup white wine
4 garlic cloves -- minced
1 teaspoon thyme
1 teaspoon paprika
1 1/2 teaspoons salt -- (optional)
1 beef bouillon cube -- (optional)
Freshly-ground black pepper -- to taste

Cooking Instructions:

Place eggplant cubes in bottom of crockpot. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper; pour over all. Cover and cook at LOW for 6 hours or HIGH for 3 hours.

This recipe yields 4 servings.