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