I really wasn't sure what I was going to make for dinner, but I new it was going to include ground lamb and all the veges that were going bad in my fridge.
So this is what the recipe ended up being.
1 eggplant peeled and sliced
2 portobella mushrooms sliced
1 bunch asparagus
1/4 cup pine nuts
1 pound ground lamb
Bertolli fire roasted tomato sauce
allspice, Cinnamon, nutmeg, cloves, to taste
1/4 balsamic vinegar
Greek yogurt mixed with mint and a bit of lemon
Brown lamb. Add pine nuts, tomato sauce, vinegar, spices, and balsamic vinegar. Cook on medium low until bubbly.
Cover cookie sheet with aluminum foil. Mix eggplant, mushrooms, and asparagus with olive oil and salt and pepper. Place on cookie sheet. Pour sauce over vege's and grill on LOW for about 30 minutes or until vege's are cooked and sauce is bubbly.
Serve with Naan bread and yogurt.
Hope you like it as much as we did. Even Eva couldn't get enough of it.