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This is the first of (I hope) many contributions from author, speaker and excellent cook, Cynthia MacGregor.  Look for her cookbook later this year.   If the following recipe is an example of her cooking, we're in for a treat!

Lamb Allegra

2 cans (8 oz. each) tomato sauce
1/2 cup red wine
1 tablespoon Worcestershire sauce
1 lb. ground lamb
1 onion, chopped
3 cloves of garlic, chopped
1 serving of rice, cooked
salt to taste
freshly ground pepper to taste
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried rosemary
1/4 cup chopped fresh dill
1/4 cup fresh grated fresh ginger
1/2 cup black olives, sliced, measured before slicing
1 small eggplant, peeled, sliced thin, and each slice quartered
1/2 cup plain yogurt
1 cup crumbled feta cheese

Preheat oven to 350°.  

In a bowl, combine the tomato sauce, wine, and Worcestershire sauce. 

In a large oblong baking pan, put the next twelve ingredients, leaving out the cheese, yogurt, and eggplant.

Add approximately half of the tomato sauce mixture, and knead it all together thoroughly with your hands, loosening the meat and mixing it well.  

Remove half the meat mixture.  Spread the other half out and pat it down so it's resting evenly in the pan. Add a layer of eggplant, evenly distributed over the meat. Then spread the remaining meat mixture over the eggplant in another layer.

Add the yogurt and feta cheese to the remaining half of the tomato sauce mixture, and mix it all together well.  Spread it on top of the meat mixture. Bake for one hour. 

Makes 3 generous or 4 sparing servings.