Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      Pounds        Eggplants
     1/2  Pound         Ground Lamb -- lean
   2      Teaspoons     Olive Oil
   2                    Onions -- chopped
   1                    Red Bell Pepper -- seeded and chopped
   2      Cloves        Garlic -- minced
  14 1/2  Ounces        Tomatoes, Canned -- undrained
   2      Teaspoons     Dried Oregano
     1/2  Teaspoon      Dried Thyme
     1/2  Teaspoon      Ground Cinnamon
     1/4  Teaspoon      Ground Cloves
   1      Cup           White Rice
  14 1/2  Ounces        Beef Broth -- defatted
   2      Ounces        Feta Cheese -- crumbled
                        Salt And Pepper -- to taste

Preparation:

Preheat oven to 450 degrees. Cut eggplants in half lengthwise. Place eggplant halves, cut-side down, in a roasting pan. Add water to a depth of 1/2 inch. Bake until tender, 20 to 25 minutes; set aside. Reduce oven temperature to 400 degrees. While the eggplant is roasting, heat a large nonstick skillet over medium-high heat. Add ground lamb and saute, breaking up the meat with a wooden spoon, until browned, 3-5 minutes. Transfer to a colander and drain off fat. Set aside. In a Dutch ove, heat oil over medium heat. Add onions and cook until golden, about 5 minutes. Add red peppers and garlic and cook for 2 minutes longer. Stir in tomatoes and their juice, oregano, thyme, cinnamon and cloves. Simmer, breaking up the tom atoes with a wooden spoon, until the mixture has thickened slightly, 3-5 minutes. Scoop out eggplant flesh and chop coarsely. Stir rice, beef broth, chopped eggplant and the reserved lamb into the tomato mixture; bring to a simmer. Cover the pan and place it in the oven. Bake for 30 to 35 minutes, or until the rice is tender and th e liquid has been absorbed. Season with salt and pepper. Dot with feta and serve.