Second place winner. CCCI - "Dinner for Two" Recipe Contest.

1 lb. lamb shoulder
2 lg. onions, chopped
1/2 c. pine nuts
2 or 3 tbsp. cooking oil
Salt, pepper, cinnamon to taste
2 lg. eggplants
Lg. tomato
3 c. V-8 juice

FILLING:

1. Saute chopped onions in oil until transparent.

2. Cut lamb into bite size pieces.

3. Add meat and spices - cook until browned - about 10 minutes.

4. Add pine nuts and simmer, 5 minutes.

CASSEROLE:

1. Peel eggplant and cut about 1-inch thick slices. Remove centers. Arrange slices in a large baking dish.

2. Fill centers with meat filling and top with leftover pieces of eggplant and slice of tomato.

3. Pour V-8 over casserole.

4. Cover and bake 30 minutes at 450 degrees. Reduce heat to 400 degrees, bake 45 minutes more.