This is a good use for leftover lamb (which believe it or not we had last Shabbos!)

2 tablespoons olive oil

1 onion, chopped

2 teaspoons minced garlic

1 eggplant, chopped

1 (15 ounce) can diced tomatoes, undrained

2 teaspoons curry powder

½ teaspoon oregano

2 pounds boneless lamb stew, cooked

In a medium-sized Dutch oven, sauté onion and garlic in oil until soft.  Add eggplant and sauté 5 more minutes.  Add tomatoes, curry and oregano and bring to a boil.  Reduce heat, cover and simmer for 15 minutes.  Add lamb, cover and simmer an additional 15 minutes.  Serve over rice or couscous.

By Emuna Braverman and Elizabeth Kurtz, of www.gourmetkoshercooking.com

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