Ingredients
- 9 1/2 lamb
- 8 lamb stock
- 2 tomatoes
- 1 eggplant
- 1 parmesan cheese peel the eggplant (grated)
- 475 ml saucepan
- 100 gr peas
- 60 ml olive oil
- 1 gr salt
- 1 gr 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.
