Lamb Ratatouille Ragout

Yield:

4 Servings

Recipe Time

Prep: 10 Minutes
Cook: 6 Hours

Nutritional Information

Calories 667
Fat 25 g
Satfat 8 g
Protein 86 g
Carbohydrate 23 g
Fiber 8 g
Cholesterol 257 mg
Sodium 693 mg

Ingredients

3 1/2 pounds lamb shoulder, cut into large pieces
Salt and pepper
2 tablespoons olive oil
1 large eggplant (1 1/4 lb.), cut into small pieces
1 large onion, chopped
1 red bell pepper, cut into large pieces
3 cloves garlic, chopped
1 (28 oz.) can chopped tomatoes, drained

Preparation

Pat lamb dry and season with salt and pepper. In a large skillet, heat oil over medium-high heat. Add lamb and cook until lightly browned, turning with a wooden spoon, about 10 minutes; transfer to a slow cooker. Pour off and discard all but 1 Tbsp. fat from skillet.

Add eggplant, onion, bell pepper and garlic to skillet and cook over medium heat, stirring often, until mixture is slightly softened, about 5 minutes. Stir in tomatoes.

Pour contents of skillet over lamb in slow cooker. Cover and cook on low heat for 6 hours. Serve warm.

Note:

September 2006