SERVES 4

INGREDIENTS:

1 jar of Roasted Eggplant Sauce
1 pound ground lamb
1 whole onion, chopped
1 whole red bell pepper, chopped
2 Tbsp extra virgin olive oil
Fresh bread rolls
Fresh parsley
Salt & pepper to taste

PREPARATION:

In a medium skillet, sauté onions and peppers in the hot EV olive oil until caramelized (add a Tbsp water if too dry). Add the lamb, salt & fresh pepper to taste and stir until fully cooked. Stir in 2 cups of Roasted Eggplant Sauce and heat through. Sprinkle some freshly chopped parsley. 

Spoon onto rustic multigrain rolls and pair with your favorite beer or soda. Messy by design, but deliciously simple. Not just for kids anymore. Cheers!