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!
2 cans (8 oz. each) tomato sauce
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.