Moussaka Soup

Ingredients

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.