Mama's Oh-So-Savory Lamb and Eggplant Casserole

Recipe View Prepare the Eggplant: Place eggplant in a colander, sprinkle with 1 teaspoon salt, and let stand for at least 1 hour to remove excess moisture. Rinse thoroughly and drain well. (Time: 60 minutes)

Recipe View Sauté Aromatics: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add onion and celery, and cook until softened and translucent. (Time: 5 minutes)

Recipe View Spice Blend: In a small bowl, combine cumin, oregano, rosemary, paprika, mint, salt, and pepper. Set aside. (Time: 2 minutes)

Recipe View Combine Vegetables: Add eggplant and garlic to the skillet. Cook for 5 minutes, then add tomatoes and half of the spice blend. Cook for another 5 minutes. (Time: 10 minutes)

Recipe View Preheat Oven: Preheat oven to 375 degrees F (190 degrees C). Grease a 2-quart casserole dish. (Time: 10 minutes)

Recipe View Simmer Sauce: Pour half of the tomato sauce and chicken broth into the skillet. Simmer for 10 minutes, adding water if needed. Transfer sauce to the casserole dish. (Time: 10 minutes)

Recipe View Brown Lamb: Return the skillet to medium-high heat and add the remaining olive oil. Add ground lamb and the remaining spice blend. Cook, stirring, until browned. (Time: 8 minutes)

Recipe View Assemble Casserole: Gently transfer lamb to the casserole dish, nestling it into the vegetable mixture. Stir lemon juice into the remaining tomato sauce and pour over the casserole. (Time: 5 minutes)

Recipe View Bake: Bake uncovered in the preheated oven for 45 to 60 minutes, or until the vegetables are tender. (Time: 45-60 minutes)