Lamb and Eggplant (Aubergine)

This recipe is from, believe it or not, Elsie the Cow in her 1952 cookbook. Elsie says "This dish comes out of the East, probably Syria."

• Ready In: 2 hrs 25 mins
• Serves: 6

Ingredients

• 1  medium eggplant
• 1 1⁄2 lbs lamb shoulder
• 3  tablespoons butter
• 1  medium onion, diced
• 1  teaspoon marjoram
• 1  pinch dried thyme
•  salt and pepper
• 1  cup  consomme
• 1  cup rice
• 1 (14 ounce) can tomatoes (2-1/2 cups)

Directions

1. Peel and cube the eggplant, soak in salted water for 15 minutes, rinse and drain well.
2. Cut lamb into 1-inch squares and saute in butter until brown on all sides.
3. Place in a casserole.
4. Fry onion in the skillet until golden brown.
5. Add onion and eggplant, seasonings and consomme to the casserole.
6. Brown raw rice in a dry skillet and blend with canned tomatoes and their juice.
7. Pour over the contents of the casserole.
8. Bake in a preheated 350F oven until lamb is tender, about 90 minutes.