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  Recipe Home » Crock Pot » LAMB AND EGGPLANT STEW
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  LAMB AND EGGPLANT STEW
  Category: Crock Pot
  Author: Ashley
  Date: 1/1/2007
  Hits: 208
Ingredients:
3 pounds lean lamb stew meat trim fat, and cut into 1 1/2 inch pieces
1 large eggplant with peel cut 2 inch cubes
1 C. chopped onion
3 slices fresh ginger root crushed
2 tomatoes chopped
1 can tomato sauce-8 oz.
1/2 C. white wine
4 garlic cloves minced
1 tsp. thyme
1 tsp. paprika
1 1/2 tsp. salt optional
1 beef bouillon cube optional
Freshly ground black pepper to taste
Instructions:
Place eggplant cubes in bottom of crock pot. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper, pour over all. Cover and cook at low for 6 hours or high for 3 hours.
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