Moussaka Soup Recipe

Title: Moussaka Soup
 Categories: Main dish Soups Vegetables   
   Servings:    5
 
       1 ea Eggplant; Small 
       4 tb Olive Oil 
       8 c  Lamb Stock; See Recipe 9 
     1/2 c  Lamb; Cooked, Cubed 
     1/4 ts Salt 
     1/2 ts Oregano Leaves; Dried 
       2 ea Tomatoes; Lg, Chopped 
     1/2 c  Peas; Frozen 
 ----------------------------------GARNISH----------------------------------
       1 x  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.
   
   
   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
  
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