Eggplant With Lamb and Pine Nuts

• ground lean lamb↗1 lb
• medium yellow onion↗1

  peeled and chopped

• garlic cloves↗2

  crushed

• olive oil↗4 tablespoons
• salt and pepper

  to taste

• tomato sauce↗1⁄2 cup

  canned

• red wine↗1⁄4 cup
• cinnamon↗1⁄2 teaspoon
• allspice1⁄2 teaspoon
• pine nuts↗3 tablespoons

  (you might want to add more for personal taste)

• large eggplant↗1

Step-by-step instructions

1. 1

   Brown the lamb, onion and garlic in the oil, in a large skillet over medium-high heat. Once the meat is browned, add the salt, pepper, tomato sauce, red wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a little.

2. 2

   Cut the eggplant into 1/2 inch slices. Lightly brown them in a separate skillet with just a touch of olive oil. Turn and brown the other sides. Do not overcook, just brown them.

3. 3

   Place the eggplant slices on a baking sheet and spread some of the filling on each.

4. 4

   Bake in a 375 degree F. oven for about 15-20 minutes, or until it is all hot and the eggplant is tender.