Aegean Lamb and Eggplant Fettuccine
Source of Recipe
Round the world flavors cookbook
Recipe Introduction
Joan Kraft gave this one to me years ago.
List of Ingredients
1 small eggplant, peeled, cut into 1 inch cubes
1 small onion, chopped
1/4 C. sun dried tomatoes in oil, chopped
1/4 t. dried red pepper flakes
1 T. balsamic vinegar
1/4 t. slat
1 T. chopped fresh basil
1 lb. lamb stew meant, cut into 2x1/2 inch strips
Cooked fettuccine
Feta cheese, crumbled
Fresh basil leavesRecipe
In slow-cooker, combine eggplant, onion, tomatoes, pepper, vinegar, salt, basil and lamb. Cover and cook on low for 5 - 6 hours or until lamb is tender. Remove from crock-pot; spoon over cooked fettuccine. Top with crumbled feta cheese and garnish with fresh basil.
May add plain yougart.
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