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2-3 lb. lamb cubes, remove all fat
1 sm. eggplant, peeled and sliced
1 lg. green pepper, sliced
1 lg. onion, sliced
1 pkg. Cup-A-Soup tomato soup or 1 (8 oz.) can tomato sauce
1 c. water
1/8 tsp. black pepper
1/2 tsp. basil
1/4 c. butter

Soak peeled eggplant slices in a bowl of water for a 1/2 hour. Pat dry. Combine tomato soup or tomato sauce, water, black pepper, and basil in small saucepan. Simmer for 1/2 hour. Coat meat with flour. Brown lightly in butter. Brown lightly peppers and onion.

Line bottom of casserole dish with eggplant. Top with meat and vegetables. Pour sauce over mixture. Bake at 375 degrees for 1 hour. Serve over rice or noodles.

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