Lamb Patties Braised with Eggplant, Peppers & Tomatoes

Ingredients:
1/2 cup bread crumbs
1 1/4 lb ground lamb
1 large egg, beaten to blend
1 Tbsp chopped fresh mint
1 tsp coarse kosher salt
1/2 tsp freshly ground black pepper
1 large eggplant, unpeeled, cut into 1" cubes
6 Tbsp extra virgin olive oil, divided
coarse kosher salt
1 large red bell pepper, halved, seeded, cut into 1/2" wide strips
1 cup finely chopped onion
1 1/3 cup dry white wine
2 large garlic cloves, minced
2 cups canned diced tomatoes, drained

Combine breadcrumbs, lamb, egg, mint, salt and pepper. Shape into 12 oval patties about3/4" thick. Set aside. Preheat oven to 350 degrees. Combine eggplant and 4 Tbsp oil in bowl to coat. Spread eggplant on baking sheet, sprinkle with kosher salt and pepper and bake 12 minutes. Turn eggplant over and bake until soft, about 12 minutes longer.

Heat 1 Tbsp oil in a large skillet over medium-high heat. Add lamb patties and saute until brown, about 3 minutes per side. Transfer to plate and add peppers to skillet. Saute until beginning to soften, about 4 minutes. Transfer peppers to plate with lamb.

Reduce heat to medium and add 1 Tbsp olive oil and chopped onion. Cover and cook until onion is soft, stirring occassionally about 5 minutes. Add wine and garlic. Cook until wine is reduced to glaze, about 7 minutes. Return lamb and pepper to skillet. Add eggplant and tomatoes. Reduce heat to medium-low. Cover and simmer until lamb is cooked through, about 12 minutes. Season sauce with salt and pepper to taste. Serve over rice or couscous.