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Lamb and Eggplant Stew
3 pounds lean lamb stew meat, cut into 1 1/2-inch pieces
1 large eggplant, unpeeled, cut into 2-inch cubes
1 cup chopped onion
3 slices fresh ginger root, crushed
2 tomatoes, chopped
1 8-oz can tomato sauce
1/2 cup white wine
4 cloves garlic, pressed
1 teaspoon thyme
1 teaspoon paprika
1 1/2 teaspoon salt
1 beef bouillon cube
Trim fat from lamb. Place eggplant cubes in bottom of slow cooker. Add lamb, onion, ginger root and tomatoes. Combine tomato sauce, wine, thyme, paprika, pepper; pour over all. Cover and cook at low for 6 hours or high for 3 hours. Serves about 4.
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