Moussaka Soup

Ingredients

1 eggplant
4 tb olive oil
8 lamb stock
9 1/2 lamb
1/4 ts salt
1/2 ts oregano leaves
2 tomatoes
1/2 c peas
1 parmesan cheese peel the eggplant
1/2 quart 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.