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Lamb and Eggplant Stew
3 pounds lean lamb stew meat, cut into 1 1/2-inch pieces
1 large eggplant, unpeeoed, cut into 2-inch cubes
1 cup chopped onion
3 slices fresh ginger root, crushed
2 tomatoes, chopped
1 8-oz can tomato sauce
1/2 cup white wine
4 cloves garlic, pressed
1 teaspoon thyme
1 teaspoon paprika
salt
black pepper
Trim fat from lamb. 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. Serves about 4. There is alot of
wonderful sauce with this, so get a good loaf of crusty bread to
serve with it.
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Lamb Stew 02