1 lb. ground lean lamb
1 med. eggplant, pared & diced
2 tsp. curry powder
1 1/2 tsp. leaf thyme, crumbled
1 tsp. ground cardamom
1/2 tsp. leaf sage, crumbled
3 tomatoes, peeled, seeded & diced
1 tbsp. leaf oregano, crumbled
2 sm. cloves garlic, minced or pressed
1 green pepper, halved, seeded & diced
1 tbsp. lemon juice
4 tbsp. chopped parsley
1 1/2 c. cooked brown rice
2 tbsp. chopped walnuts

Brown lamb in a large skillet, stirring often. Add a little salt, if desired. Add eggplant, oregano, garlic, curry powder, thyme, cardamom and sage; mix well. Cover; cook over low heat, stirring occasionally, about 10 minutes or until eggplant is tender. Add tomatoes and green pepper; cook 5 minutes more. Stir in lemon juice and 2 tablespoons of the parsley. Serve over brown rice and sprinkle with remaining 2 tablespoons parsley and chopped walnuts. Serves 4.