LAMB & FENNEL SAUSAGE CASSEROLE (From Frugal Gourmet)

2 lbs. lamb, well trimmed and cut into 1 ½ inch cubes

Olive oil for frying

¾ lb. Italian fennel sausage (we like Iserno’s)

2 yellow onions, peeled & sliced

3 garlic cloves, peeled & crushed

1 whole eggplant

3 very ripe tomatoes, cubed

½ cup chopped parsley

2 whole bay leaves

Salt & pepper

2 cups dry red wine

In a large metal casserole, brown lamb cubes in two batches in olive oil. Remove from pot, leaving oil and sauté Italian sausage till lightly browned. Remove from pan and slice. Set aside. Sauté onion and garlic together with a bit more oil till onions are limp. Cube eggplant and sauté with onions and garlic over high heat for 5 minutes. The eggplant should begin to soften but not be mushy. Return lamb and sausage to pan along with tomatoes. Add parsley, bay leaves, salt, pepper and wine. Bring to simmer. Cover and simmer till all is tender, about 1 hour.

Watch carefully so the dish does not dry out. Add more water during cooking if necessary.

Serve over rice or noodles. Good served with salad and French bread.