EGGPLANT WITH LAMB-AUBERGINES ET AGNEAU

Ingredients:
2-cups diced cooked lamb
1-large chopped onion
2-tablespoons butter
2-cups tomatoe juice
1-small peeled and diced eggplant
1/2-teaspoon salt
1/4-teaspoon pepper
1-teaspoon minced parsley
1-can chopped mushrooms
1-tablespoon flour
1/4-cup grated cheese

In a saute pan add the butter and chopped onion onions cook till soft.
Mix the flour and tomatoe juice.
In a 13x9 inch baking dish mix the meat and vegetables and pour the juice over it.
Cover with the cheese.
Bake uncovered at 350 degrees for 1-hour.
Serves 4-6.