1 6-pound leg of lamb
2 garlic cloves, crushed
1 tablespoon minced rosemary
2 tablespoons olive oil or butter
1 medium eggplant, cut into medium chunks
1 (28-ounce) can Italian style tomatoes
1 cup dry white wine
1 tablespoon butter blended with 1 tablespoon flour
1. Have butcher bone, roll and tie lamb, rub with salt, pepper, garlic, and rosemary. Dredge in flour.
2. Heat oil in large skillet. When hot, brown lamb until golden brown, about 5 minutes on each side.
3. Place eggplant and onions in a roaster with a cover. Set browned lamb on top, add tomatoes and wine. Cover and bake 350-degrees 2 or 3 hours. If a thicker sauce is desired, remove lamb, turn sauce into a saucepan, add butter flour and cook over medium heat until thickened.
Serve over rice.