Greek Lamb Sauté with Mostaccioli

½ lb. mostaccioli, uncooked
1 medium green bell pepper, chopped
1 medium onion, chopped
1 medium eggplant, peeled, seeded and cut into 1” cubes
2 garlics, finely chopped
1 tbsp. olive oil
½ lb. lean boneless lamb, cut into ¾” cubes
2 fresh tomatoes, pared, seeded and chopped
¼ tsp. nutmeg
¼ cup grated parmesan cheese

Prepare mostaccioli s package directs; drain. In large skillet, cook and stir
green pepper, onion, eggplant and garlic in oil until tender-crisp. Add
lamb; cook until tender. Stir in tomatoes and nutmeg; heat through. Toss
meat mixture with Parmesan cheese. Serve immediately. Refrigerate leftovers.

Makes 8 servings