Lasagna With Lamb & Eggplant (Aubergine)

Great lasagna - the eggplant gives it a wonderful flavor. I use lots of garlic and jalapenos but that is up to you

• Ready In: 1 hr
• Serves: 6-8

Ingredients

• 1 1⁄2 lbs ground lamb
• 2  Japanese eggplants or 1  small eggplant, skin removed, chopped and drained on paper towels for 1/2 hour
• 3⁄4 cup onion, chopped
• 1⁄2 cup  red pepper, chopped
• 3  jalapenos, chopped (optional)
• 3  garlic cloves, chopped
• 1 (680 ml) can  of prepared  spaghetti sauce
• 1  cup water
• 1  teaspoon dried thyme
• 12  cooked a'la dente  lasagna noodles
• 4  tablespoons parmesan cheese, grated

Directions

1. Brown the ground lamb in a skillet, drain.
2. Add vegetables and herbs.
3. Stir in the spaghetti sauce& water.
4. Simmer 5 minutes.
5. In a 9x13 lightly greased oven proof dish spread a thin layer of sauce.
6. Top with 3 lasagne noodles.
7. APour over 1/4 of the sauce.
8. Top with 3 more noodles and add more sauce.
9. Add finale 3 noodles& pour in the remaining sauce.
10. Top with cheese.
11. Bake uncovered in 350 degrees F oven for 40 minutes.
12. Let stand 10 minutes before serving.