Moroccan Beef Lettuce wraps

1 Tbsp Olive Oil
1 Eggplant, Diced (recommend peeling)
1 Large Onion, diced
3 Garlic Cloves, chopped
6 dried apricots, chopped
3/4 lb beef (10% fat or less) or ground Lamb (I used lamb)
1 (14.5 oz) Fire roasted diced tomatoes with seasoning or garlic
1/2 tsp ground cumin
1/2 tsp ground coriander
1/2 tsp black pepper
1/4 tsp curry powder
1/4 tsp salt
1/8 tsp cinnamon
12 Large Boston Lettuce Leaves

Heat olive oil and add eggplant, onion, garlic and apricots and saute til eggplant is golden brown, about 3 minutes. Add the beef or lamb and brown about 2 minutes. Add remaining except the lettuce, reduce heat cover and simmer until eggplant is tender, 4 minutes. Remove from stove and cool for 5 min. Fill each lettuce leaf about 1/3, fold and eat. 3 lettuce wraps per serving.

(nutritional info based on one wrap and with lamb)

Number of Servings: 12

Recipe submitted by SparkPeople user GONEC0UNTRY.