Eggplant, Lamb & Rice Casserole

Preheat oven to 450 degrees F. Place eggplant halves, cut-side down, in a roasting pan. Decrease oven temperature level to 400 degrees F.

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While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and saute, separating the meat with a wooden spoon, until browned, 3 to 5 minutes. Transfer to a colander and drain off fat. Set aside.

Heat oil in a Dutch oven over medium heat. Include onions and cook till golden, about 5 minutes. Include red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, separating the tomatoes with a wooden spoon, until the mixture has actually thickened slightly, 3 to 5 minutes.

Scoop out eggplant flesh and slice coarsely. Stir rice, broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and location it in the oven. Bake for 30 to 35 minutes, or till the rice hurts and the liquid has been taken in. Season with salt and pepper. Dot with feta and serve.