Lamb & Eggplant Napoleons
Always roast extra lamb to eat during the week to come.
For each serving slice 2 thin slices of lamb
½ cup onion, minced
2 garlic cloves, minced
1 jalapeno, minced
2 cups fresh diced tomatoes
1 tablespoon tomato paste
1 tablespoon fresh oregano and mint
1 ½ teaspoons salt
¼ teaspoon salt
½ teaspoon allspice
t teaspoon sugar
1.3 cup sultanas
8 half inch slices eggplant
olive oil
Four toast rounds
4 tablespoons feta cheese
For sauce onion garlic, jalapeno in oil; add fresh diced tomatoes, tomato paste, minced fresh oregano and mint, salt, pepper, allspice, sugar; simmer 10 minutes, add sultanas; simmer 5 minutes. Cut slices eggplant, salt and drain; saute 'til golden in olive oil; drain and keep warm. Toast rounds of crusty bread. Arrange 1 slice eggplant on toast, add 2 thin slices lamb, a spoon of sauce; repeat layers and top generously with sauce and fetta.