1 ea Eggplant; Small

      4 tb Olive Oil

      8 c  Lamb Stock; See Recipe 9

    1/2 c  Lamb; Cooked, Cubed

    1/4 ts Salt

    1/2 ts Oregano Leaves; Dried

      2 ea Tomatoes; Lg, Chopped

    1/2 c  Peas; Frozen

----------------------------------GARNISH----------------------------------
      1 x  Grated Parmesan Cheese

  Peel the eggplant and cut into 1/2-inch cubes.  Heat the olive oil in a 2
  1/2-quart saucepan and brown the eggplant.  Add the stock, lamb, salt and

  oregano.  Bring to a full boil.  Reduce the heat, cover and simmer for 5
  minutes or until the eggplant is very soft.  Add the tomatoes and peas and
  cook an additional 2 minutes.  Serve hot with a garnish of grated Parmesan
  Cheese.