Ingredients:
1 lb ground lamb or 1 lb beef
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon pepper
1/2 cup beef or 1/2 cup chicken broth
1/4 cup tomato paste
1/4 cup sour cream
olive oil
8 ounces eggplants, cut crosswise in 1/4 inch thick slices ( 3 cups)
1 medium yellow peppers or 1 medium green peppers, cut in 1 inch squares
1 cup frozen chopped onions
1 cup frozen green peas
2 ounces feta cheese, crumbled fine ( 1/2 cup)
Directions:
Mix in bowl the ground lamb or beef, garlic powder, oregano, and pepper.
In separate bowl, stir until blended the broth, tomato paste and sour cream.
Set aside.
Place Dutch oven over high heat 3 minutes until very hot.
Add 1 Tbsp.
olive oil.
Coat bottom.
Add meat mixture and stir-fry, breaking up meat until no longer pink, about 1 minute.
Spoon meat mixture and juices into a large bowl.
Heat 2 more Tbsp.
olive oil in the Dutch oven.
Add eggplant and stir-fry 2-3 minutes until slightly softened.
Add bell pepper.
Stir-fry 1 minute until pepper is crisp-tender and eggplant is crisp-tender.
Add to bowl with meat mixture.
Add frozen onion and green peas to Dutch oven.
Stir-fry 1 minute until thawed.
Add broth mixture.
Bring to a boil and boil 30 seconds until mixture thickens.
Return meat and vegetables to pot.
Add the cheese and stir 1 minute until mixture is evenly coated with sauce.
Serve immediately.
Servings: 4
Time preparation: 25 min.
Time total: 40 min.