2 med. eggplants
4 tsp. lemon juice
1/4 c. olive oil
1 med. tomato
1/4 c. black olives
1 1/2 lbs. lamb stew, lean
1 1/4 tsp. salt
1/2 tsp. pepper
1 tsp. oregano leaves
1 med. onion, chopped
1 clove garlic, minced
4 tbsp. flour
1 1/4 c. water
4 tsp. Parmesan cheese

Cut eggplants in half, lengthwise, and scoop out most of the meat. Season with lemon juice. Spoon 1 tablespoon olive oil into the shells and bake in a 350 degree oven for 30 minutes. Dice eggplant meat, tomato, black olives. Saute diced lamb in olive oil. Season with salt, pepper, and oregano. After sauteing lamb for approximately 15 minutes, add tomato, onion, eggplant meat, black olives and garlic and simmer for 10 minutes.

Dust with flour and stir to a heavy paste. Add cold water and stir until a heavy stew has formed. Remove eggplant shells from oven, spoon in stew and top with Parmesan cheese. Return to oven until cheese is lightly brown. Makes 4 servings.