Socrates Stew Recipe
Ingredients
| Eggplant | 1 Small | |
| 2 pounds boneless lamb, cut into 1-inch cubes | ||
| Whole tomatoes | 1 Can (10oz) | |
| White wine | 1/2 Cup (16 tbs) | |
| Garlic | 2 Clove (5gm), finely chopped | |
| Lemon juice | 2 Tablespoon | |
| Sugar | 2 Tablespoon | |
| Salt | 1 Teaspoon | |
| Oregano | 1/4 Teaspoon | |
| Green pepper | 1 Medium, chopped | |
| Flour | 1/4 Cup (16 tbs) | |
| Water | 1/2 Cup (16 tbs) | |
Directions
Cut eggplant into 1 -inch cubes.
In 4-quart casserole dish, combine eggplant, lamb, tomatoes, wine, garlic, lemon juice, sugar, salt, oregano and green pepper.
Cover with a glass lid.
In 4-quart casserole dish, combine eggplant, lamb, tomatoes, wine, garlic, lemon juice, sugar, salt, oregano and green pepper.
Cover with a glass lid.
Chef
