Lamb and Eggplant Stew

Last weekend I cooked up a bunch of eggplant from the garden with some tomatoes, garlic, and onion, figuring I'd add other things to it later--it just needed to be used. Last night I turned it into this delicious stew. Directions below are from scratch, though. I used ground lamb because it is easier for my little guy to eat, but stew lamb would work well, too--perhaps even better.

Olive oil
5-6 cloves garlic, minced
1 large onion, chopped
1 lb ground lamb or stew lamb
3 medium eggplants, peeled and cubed
Several tomatoes, seeded and chopped (around 3 cups)
1 - 1 1/2 Tbsp chopped fresh oregano
1 Tbsp minced fresh sage
2 Tbsp lemon juice
Salt and pepper to taste
Crumbled feta for topping (optional)

Heat a little olive oil in a large pot. Add the garlic and onion and saute 2-3 minutes. Add the lamb and brown thoroughly. Pour off excess fat, then add the eggplant and tomatoes. Simmer until tender, stirring occasionally. Stir in the oregano, sage, lemon juice, and salt and pepper, then simmer an addition few minutes (or longer).

Serve hot, topped with feta at the table if desired.

Serves 4-6.