Ground Lamb Eggplant Tomato Skillet

Ingredients

• 1-2 tbsp extra-virgin olive oil
• 1 medium onion chopped
• 1 clove garlic minced
• 1 lb ground lamb
• 1 tsp salt I use Himalayan salt
• ½ tsp ground black pepper
• 2 medium eggplants peeled* and diced (about 6 cups)
• 1/2 cup chicken broth
• 2 medium tomatoes diced
• 1 tbsp harissa or other chili paste
• ¼ cup chopped fresh parsley
• 2 tbsp chopped fresh mint
• couscous or white rice for serving (or cauli-rice for paleo)

Instructions

1. Heat the olive oil (or your favorite healthy cooking oil) in a large saute pan set over medium-high heat. Add the onion and garlic and cook until fragrant and slightly browned, about 3 to 4 minutes. Add the ground lamb, salt and pepper and continue cooking, stirring from time to time and breaking the meat as you go, until the meat is no longer pink, about 5 minutes.
2. Add the diced eggplant, stir and continue cooking for about a minute and then pour in the chicken stock. Stir well, cover, lower the heat to low and continue cooking until the eggplant is soft, about 8 to 10 minutes.
3. Remove from heat and stir in the harissa, diced tomatoes, chopped parsley and mint.
4. Serve immediately over a bed of couscous or white rice, or cauli-rice to keep things paleo.

Author- https://thehealthyfoodie.com/ground-lamb-eggplant-tomato-skillet