I made Lamb and Eggplant Pastistio last week. It is right out of the BTD Typebase4, just look under lamb and it’s there. The only change I made to it was that I did not make it a pasta bake. I mixed the feta cheese sauce (made with light soy milk—guess I made two changes!) with the tomato lamb eggplant sauce. We ate it with lettuce; kind of like the lettuce wraps at Cheesecake Factory or Wolfgang Puck…I can’t remember where they are served. Basically we spooned the cheesy tomato mixture onto the lettuce and ate it up. It’s a rich meal, but oh, so yummy. It was not difficult to make, just time consuming. The two parts involve being right there in the kitchen to tend to them—this is not a throw it on the stove and wander away to do something else recipe. Anyhow, there was lots left over, so it made a nice dinner a couple of days later. It kept well in the fridge for that time. I highly recommend it to anyone who enjoys yummy things. The eggplant kind of disintegrated into this thick sauce, which is rich without being too heavy. This recipe is a keeper, and will make it right into my drawer o’ unorganized recipes! I’ll find it when I need it…

Hope that this finds you well and compliant...