middle eastern eggplant with lamb

500g (1 lb.) ground lean lamb
1 medium onion, crushed
2 cloves garlic, crushed
25 mL (2 tbsp.) Western Family Olive Oil
125 mL (1/2 c.) Western Family Tomato Sauce, canned
125 mL (1/2 c.) Western Classics Burgundy Cooking Wine
2 mL (1/2 tsp.) cinnamon
2 mL (1/2 tsp.) allspice
45 mL (3 tbsp.) pine nuts
1 eggplant

1. Brown the lamb along with the onion and garlic in oil.

2. Add tomato sauce, cooking wine, cinnamon, allspice and pine nuts. Cook for about 15 minutes while the sauce reduces a bit.

3. Cut the eggplant into 1/2 inch thick slices. Brush each slice with a touch of oil. Brown lightly under broiler. Turn, and brown the other sides.

4. Place the slices of eggplant on a baking sheet, and spread some of the filling on each. Place the tray in a 375°F oven and bake for 15 to 20 minutes, or until the eggplant is tender.

Makes 4 servings.

Nutritional analysis per serving:
Calories: 607kcal, Protein: 35g, Carbohydrate: 27g, Fiber: 3g, Fat: 27g