Recipe for Lamb and Eggplant Stew

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Yield:

Ingredients:

Amount	Ingredient
3 lb	lean lamb stew meat trim fat, and
	cut into 1 1/2" pieces
1 lrg	eggplant with peel cut 2" cubes
1 cup	chopped onion
3 slc	fresh ginger root crushed
2 x	tomatoes chopped
1 can	tomato sauce - (8 oz)
1/2 cup	white wine
4 x	garlic cloves minced
1 tsp	thyme
1 tsp	paprika
1/2 tsp	salt (optional)
1 x	beef bouillon cube (optional)

Instructions:

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.

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