Sautéed Eggplant And Lamb In Tomato Sauce On Rice

Total Time: 25 mins Preparation Time: 5 mins Cook Time: 20 mins

Ingredients

• Servings: 3
• 2 tablespoons olive oil
• 1 large eggplant (sliced)
• 1/2 large onion (diced)
• 1 lb thinly sliced lamb, strips (shabushabu-style lamb works best)
• 1 tablespoon tomato paste
• 1 tablespoon minced garlic paste
• 1 tablespoon dried oregano
• 1 tablespoon dried basil
• 1 teaspoon pepper
• 1 teaspoon soy sauce
• 1 teaspoon brown sugar
• 1 (15 ounce) can whole tomatoes, with liquid (broken apart in can with knife)
• 1 (15 ounce) can tomato sauce
• cooked rice
• grated parmesan cheese
• fresh parsley sprig

Recipe

• 1 sauté eggplant in olive oil on medium heat until slightly translucent.
• 2 add onion and lamb, stirring until the meat is lightly browned.
• 3 stir in tomato paste, garlic, oregano, basil, pepper, soy sauce, brown sugar, tomatoes, and tomato sauce.
• 4 bring to a gentle boil, then turn down heat and simmer for at least 15 minutes.
• 5 place a thin layer of rice on serving plate.
• 6 ladle eggplant mixture on top.
• 7 sprinkle with parmesan and garnish with parsley sprig.