Recipe - Moussaka Soup

1 Eggplant; Small
4 tablespoon Olive Oil
8 cup Lamb Stock; See Recipe 9
One half cup Lamb; Cooked, Cubed
One fourth teaspoon Salt
One half teaspoon Oregano Leaves; Dried
2 Tomatoes; Lg, Chopped
One half cup Peas; Frozen

GARNISH
Grated Parmesan Cheese

Peel the eggplant and cut into 1/2inch cubes. Heat the olive oil in a 2
1/2quart 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.

Each 1 Cup Serving Contains:
Tot Sat
Cal Prot Carb Fib Fat Fat Chol Sodium
295 22 G 9 G 3 G 19 G 5 G 41 Mg 166 Mg

From The Cookbook For The 90s by Helen V. Fisher

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/soup_1.zip