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.