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Mousoka Persane

Pick off all the meat from the leg of lamb left over from yesterday and cut into small square pieces. Cut the same way half a medium, peeled eggplant. Peel and cut two fresh red tomatoes into small squares; place and keep the articles on a plate.

Heat a tablespoon butter in a small saucepan, add six finely chopped shallots and half a finely chopped green pepper; let lightly brown for five minutes, then add the articles on the plate. Moisten with a half gill white wine and gill of white broth. Season with teaspoon salt and two saltspoons paprika; adding one finely chopped bean garlic; mix a little, cover the pan, cook for five minutes on the range, then set to bake in the oven for thirty minutes. Remove, place in a baking dish, sprinkle a tablespoon fresh bread crumbs over, reset in the oven for ten minutes. Remove and serve.