1 (2 1/2 pound) trimmed crown roast of baby lamb
Salt to taste
Pepper to taste
2 tablespoons vinegar
6 cups eggplant (1 1/2 pounds), cubed
4 ounces diced onion
1 medium green pepper, seeded and diced
1 medium tomato, peeled and diced
1/2 teaspoon basil
12 mushroom caps, (optional)

Season crown with salt and pepper. Sprinkle with vinegar. In a non-stick skillet, cook eggplant, onion and green pepper until vegetables are tender. Add tomato. Season with salt, pepper, and basil. Cook until vegetables are done.

Roast lamb on a rack, in 325° F oven until done, about 1 hour. Arrange lamb in crown on platter. Pile stuffing mixture into center of crown of lamb, covering bone tips with mushroom caps, if desired. Carve between rib bones. (Weight Watchers^® Members: Weigh portions.) Make 4 dinner servings.

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