Eggplant and Lamb Stew

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 pound ground lamb
• 1 large eggplant, diced
• 1 28-ounce can diced tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• Salt and pepper to taste
• 1/4 cup chopped fresh parsley

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and garlic and cook until softened, about 5 minutes.
2. Add the ground lamb and cook, stirring often, until browned, about 8 minutes.
3. Add the eggplant, tomatoes, oregano, cumin, cinnamon, salt, and pepper and stir to combine. Bring to a simmer and cook, stirring occasionally, until the eggplant is tender, about 20 minutes.
4. Stir in the parsley and serve.

Interesting Facts

• This dish is a great way to use up leftover lamb.
• Eggplant is a great source of fiber and vitamins.
• Tomatoes add a nice acidity to the stew.