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Greek Lamb Saute with Mostaccoli

1/2 lb Creamette Mostaccioli; uncooked
1 tb Olive or vegetable oil
1 md Green pepper; chopped
1 md Onion; chopped
1 md Eggplant; peeled, seeded and cut into 1-inch cubes
2 Cloves garlic; minced
1/2 lb Lean boneless lamb; cut into 3/4-inch cubes
2 Fresh tomatoes; peeled, seeded and chopped
1/4 ts Ground nutmeg
1/4 c Grated Parmesan cheese


Prepare Creamette Mostaccioli as package directs; drain. In large skillet, heat oil; add green pepper, onion, eggplant and garlic. Cook and stir until tendercrisp. Add lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss meat mixture with hot cooked mostaccioli and Parmesan cheese. Serve immediately. Refrigerate leftovers.


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