Ingredients

• 2 large eggplants, cut in half lengthwise
• 3/4-1 lb ground lamb
• 1 teaspoon olive oil
• 2 onions, chopped
• 1 red bell pepper, cored, seeded and chopped
• 2 garlic cloves, minced
• 1 (14 1/2 ounce) can tomatoes, with juice
• 2 teaspoons dried oregano
• 1/2 teaspoon dried thyme leaves
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1 cup long-grain white rice
• 1 (14 1/2 ounce) can beef broth (reduced sodium)
• salt and pepper, to taste
• 1/2 cup feta cheese, crumbled (preferably imported)

Instructions

1. Preheat oven to 450°F Place eggplant halves, cut side down, in a roasting pan. Add 1/2" of water to pan and bake 20-25 minutes, until tender. Reduce oven temp to 400°F

2. While eggplant in roasting, heat a large dutch oven over med-high heat. Add ground lamb and cook, breaking up meat with a wooden spoon, until browned, 3-5 minutes. Transfer to colander to drain off fat. Set aside.

3. Add oil to the dutch oven and heat over med heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes more. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tomatoes a bit with the spoon, until mixture has thickened slightly, 3-5 minutes.

4. Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and lamb into tomato mixture. Bring to a simmer, then cover the pan and place in oven. Bake 30-35 minutes, or until rice is tender and liquid has been absorbed. Season with salt and pepper. Dot with feta cheese and serve.