Lamb and Eggplant Casserole Dish

Pare and chop until fine: 1 medium sized eggplant
Combine it with:

• 2 cups raw ground lamb (1 lb.)
• ½ cup chopped onion
• 3 tbsp. chopped parsley
• 1 tsp. salt
• ¼ tsp. paprika
• 1 cup canned chopped tomatoes

Butter a casserole. Fill it with the lamb mixture. Bake it covered in a moderate oven 350 degrees for about ¾ hour. Remove the cover and permit the top to brown. Serves 4.