Lamb and Eggplant Ragout

Ingredients

 * 2½ lbs (1 kg) eggplant
 * ½ to ¾ cup oil
 * 1 medium onion, sliced
 * 1 lb (500 g) ground lamb or lean beef
 * 2 cloves garlic, finely chopped
 * ⅛ teaspoon each: cayenne, nutmeg, and cinnamon
 * 1 teaspoon salt
 * ¾ cup uncooked rice
 * ½ cup sliced, toasted almonds or cashews
 * ⅓ cup seedless raisins
 * 1⅓ cup beef bouillon

Directions

 * 1) Pare eggplants; cut lengthwise into ¼" thick slices.
 * 2) Heat 1 tablespoon of the oil in skillet over medium heat.
 * 3) Cook eggplant slices in oil, a few at a time, until golden, about 30 seconds on each side.
 * 4) Add remaining oil as needed to keep eggplant from sticking.
 * 5) Drain thoroughly on paper towels.
 * 6) Cook onion in 1 tablespoon oil until tender.
 * 7) Set aside.
 * 8) Mix lamb (or beef) with garlic and spices.
 * 9) Spread rice in lightly oiled shallow 9" x 13" baking dish.
 * 10) Layer ⅓ each of the eggplant slices, lamb mixture, almonds, raisins, and onions over rice.
 * 11) Repeat layers twice, ending with onion.
 * 12) Heat oven to 350°F (180°C).
 * 13) Pour beef bouillon over mixture and cover with foil.
 * 14) Bake until mixture bubbles and rice is tender, 35 – 45 minutes.