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Lamb and Eggplant Stew

3 pounds lean lamb stew meat, cut into 1 1/2-inch pieces
1 large eggplant, unpeeled, cut into 2-inch cubes
1 cup chopped onion
3 slices fresh ginger root, crushed
2 tomatoes, chopped
1 8-oz can tomato sauce
1/2 cup white wine
4 cloves garlic, pressed
1 teaspoon thyme
1 teaspoon paprika
1 1/2 teaspoon salt
1 beef bouillon cube
black pepper

Trim fat from lamb. Place eggplant cubes in bottom of slow cooker. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper; pour over all. Cover and cook at low for 6 hours or high for 3 hours. Serves about 4.

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