Lamb and Eggplant Ragout

Ingredients

 * 2+1/2 lbs. (1 kg) Eggplant
 * 1/2 to 3/4 cup oil
 * 1 medium Onion, sliced
 * 1 lb. (500 g) ground Lamb or lean Beef
 * 2 cloves garlic, finely chopped
 * 1/8 teaspoon each: Cayenne, nutmeg, and cinnamon
 * 1 teaspoon salt
 * 3/4 cup uncooked rice
 * 1/2 cup sliced, toasted almonds or cashews
 * 1/3 cup seedless Raisins
 * 1 + 1/3 cup Beef bouillon

Directions

 * 1) Pare Eggplants; cut lengthwise into 1/4" 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 1/3 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.