Eggplant, Lamb and Rice Casserole

2 lb Eggplants

1/2 lb Ground Lamb -- lean

2 ts Olive Oil

2 ea Onions -- chopped

1 ea Red Bell Pepper -- seeded

And chopped 2 Cloves Garlic -- minced

14 1/2 oz Tomatoes, Canned --

Undrained 2 ts Dried Oregano

1/2 ts Dried Thyme

1/2 ts Ground Cinnamon

1/4 ts Ground Cloves

1 c White Rice

14 1/2 oz Beef Broth -- defatted

2 oz Feta Cheese -- crumbled

Salt And Pepper -- to taste

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch. Bake until tender, 20to 25 minutes; set aside. Reduce oven temperature to 400 degrees. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside. In a Dutch ove, heat oil over medium heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tom atoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes. Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and th e liquid has been absorbed. Season with salt and pepper. Dot with feta and serve. Recipe By : The Denver Post Magazine/January 2, 1994