-
1
For lamb patties:.
-
2
Combine breadcrumbs and 1/4 cup water in small bowl.
-
3
Soak 5 minutes.
-
4
Squeeze all water from crumbs.
-
5
Place crumbs in large bowl.
-
6
Add lamb and remaining ingredients; mix gently to combine.
-
7
Shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
-
8
For eggplant mixture:.
-
9
Preheat oven to 350F Combine cubed eggplant and 4 tablespoons oil in large bowl and toss to coat.
-
10
Spread eggplant out on rimmed baking sheet; sprinkle with coarse kosher salt and pepper.
-
11
Bake 12 minutes.
-
12
Turn eggplant over and bake until soft, about 12 minutes longer.
-
13
Heat 1 tablespoon oil in large deep skillet over medium-high heat.
-
14
Add lamb patties and saute until brown, about 3 minutes per side.
-
15
Transfer lamb patties to plate.
-
16
Add bell pepper strips to drippings in skillet; saute until beginning to soften, about 4 minutes.
-
17
Transfer bell pepper to plate with lamb.
-
18
Reduce heat to medium.
-
19
Add remaining 1 tablespoon olive oil and chopped onion to same skillet.
-
20
Cover and cook until onion is soft, stirring occasionally, about 5 minutes.
-
21
Add wine and garlic.
-
22
Cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
-
23
Return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram.
-
24
Reduce heat to medium-low.
-
25
Cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes.
-
26
If sauce is thin, simmer uncovered until thickened to desired consistency.
-
27
Season sauce to taste with coarse salt and pepper.
