Greek Eggplant Feta Casserole

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1 large eggplant, peeled and cubed

1 teaspoon olive oil

8 ounces lean ground lamb

2 onions, chopped

1 tablespoon minced garlic

1 sweet red pepper, diced

2 teaspoons dried oregano

1 can (15 ounces) peeled whole tomatoes (with juice), chopped

1 cup uncooked orzo

1 1/2 cups defatted chicken broth

1/2 cup crumbled feta cheese

1/3 cup minced fresh parsley

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