LAMB AND EGGPLANT STEW
Strictly Mediterranean and Middle Eastern!

1 lb. lean lamb stew meat
1 Tablespoon olive oil
1 yellow onion [chopped]
1 red or green bell pepper [chopped]
1 can Swanson'sŪ beef broth
1/2 cup canned redi-cut tomatoes or stewed tomatoes
1 teaspoon fresh mint leaves
1 teaspoon of sweet basil
Salt and pepper to taste

Brown off the lamb in the olive oil, and then add onions and peppers and saute until translucent. Add the rest of the above ingredients and simmer for 45 minutes.

Then add the following ingredients and cook until the eggplant is tender:
1 large eggplant cubed into 1 inch cubes
2 tablespoons lemon juice