Lamb With Eggplant And Rice - cooking recipe

Ingredients

1 medium eggplant, cut in large cubes
1 1/2 lb. lamb shoulder, cut in 1-inch squares
3 Tbsp. margarine
1 tsp. marjoram
1 c. beef consomme
1 c. raw rice
1 medium onion, diced
pinch of thyme
salt and pepper
1 can tomatoes

Preparation

Soak cubes of eggplant in salted water for 15 minutes.
Rinse and drain well.
Brown lamb on all sides in hot fat.
Transfer to casserole.
Pan-fry onion until golden.
Add eggplant, seasonings and consomme to casserole.
Brown rice in a dry skillet; add tomatoes with juice to rice.
Pour over casserole.
Bake at 350\u00b0 until lamb is tender, about 1 1/2 hours.