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Patlican Kebabi (Lamb with Eggplants)

4 sm Eggplants; sliced
4 tb Butter
2 Onions; thinly sliced
1 1/2 lb Lean lamb; cut in 1" cubes
4 Tomatoes peeled, seeded and chopped
Salt
Freshly ground black pepper
1 c Water
1 tb Finely chopped parsley


Sprinkle eggplant slices with salt and set aside to drain for 30 min. Heat half the butter in casserole and saute onions until soft. Add lamb and saute until well browned on all sides. Add tomatoes, salt and pepper and simmer 15 min.

Meanwhile, rinse the eggplant slices and pat dry with paper towels. Heat the remaining butter in a skillet and saute the slices over low to medium heat about 2 min on each side. Place on top of the lamb and add water and parsley. Cover the pan and simmer 50 min. Serve from the casserole.


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