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Moussaka Soup

1 sm Eggplant
4 tb Olive Oil
8 c Lamb Stock -- See Recipe
1/2 c Lamb; Cooked -- Cubed
1/4 ts Salt
1/2 ts Oregano Leaves -- Dried
2 lg Tomatoes -- Chopped
1/2 c Peas -- Frozen


Garnish

Grated Parmesan Cheese


Peel the eggplant and cut into 1/2-inch cubes. Heat the olive oil in a 2 1/2-quart saucepan and brown the eggplant. Add the stock, lamb, salt and 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.


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