Moussaka Soup

1 ea Eggplant; Small

4 tb Olive Oil

8 c Stock; See Recipe 9

1/2 c ; 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.