Moussaka Soup



INGREDIENTS:

1 ea Eggplant; Small

4 tb olive oil

8 c  Lamb stock; See Recipe 9

1/2 c  Lamb; Cooked, Cubed

1/4 ts salt 

1/2 ts Oregano Leaves; Dried

2 ea tomatoes; Lg, Chopped

1/2 c  Peas; Frozen

Garnish:

1 x  Grated parmesan Cheese

DIRECTIONS:

1. Peel the eggplant and cut into 1/2-inch cubes.  Heat the
olive oil in a 2 1/2-quart saucepan and brown the eggplant.
Add the stock, lamb, salt and oregano.  Bring to a full boil.
Reduce the heat, cover and simmer for 5 minutes or until the
eggplant is very soft.  Add the tomatoes and peas and cook
an additional 2 minutes.  Serve hot with a garnish of grated
parmesan Cheese.



Moussaka Soup