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How To make Moussaka Soup

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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.

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