Eggplant Stuffed With Lamb

Name: Eggplant Stuffed With Lamb
Ingredients: 2 eggplants; 2 tablespoons olive oil; 1/2 cup onion, minced; 3 garlic cloves, minced; 8 ounces tomato puree; 1/4 cup red wine; 1 cup cooked pasta shells; 3 tablespoons parsley, finely chopped; 1/2 teaspoon salt; 1/2 teaspoon rosemary; 1/2 teaspoon thyme; 1/2 teaspoon basil; 1/2 teaspoon pepper; 2 cups lamb, cooked and diced; 3/4 cup parmesan cheese, grated

15 ingredients

1 steps

Ingredients

2 eggplants
2 tablespoons olive oil
1/2 cup onion, minced
3 garlic cloves, minced
8 ounces tomato puree
1/4 cup red wine
1 cup cooked pasta shells
3 tablespoons parsley, finely chopped
1/2 teaspoon salt
1/2 teaspoon rosemary
1/2 teaspoon thyme
1/2 teaspoon basil
1/2 teaspoon pepper
2 cups lamb, cooked and diced
3/4 cup parmesan cheese, grated

Directions

1

["Preheat the oven to 350.", "Slice the eggplants in half lengthwise.", "Remove the pulp from the eggplants, leaving a 1 inch thick shell.", "In a large, heavy skillet heat 1 TBS olive oil over medium heat.", "Add the onion and garlic and saute until soft.", "Add the eggplant pulp.", "Stir in the tomato sauce and red wine and continue cooking for 10 minutes.", "Remove from the heat and stir in the remaining ingredients, except the cheese, and mix well.", "Arrange the empty eggplant shells in a buttered 9\"x13\"" baking dish and brush the shells with remaining olive oil.""