1 eggplant 60 ml olive oil 8 lamb stock 9 1/2 lamb 1 gr salt 1 gr oregano leaves 2 tomatoes 100 gr peas 1 parmesan cheese peel the eggplant 475 ml saucepan
Instructions
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.