Ingredients: 2 cups penne pasta, 1 lb. ground lamb, 1/2 tsp. minced garlic, 1/4 tsp. fennel seed, 1 1/2 cups eggplant (peeled and diced), 1 tsp. olive oil, 1 (8 oz) can tomato sauce, 1/2 cup red wine, 1 1/2 tsp. oregano, dash of salt & pepper, 1/4 cup feta cheese (optional)
Tuesday, February 26, 2013
Eggplant was on the list of new foods for MacchiOTTo to eat so as I was preparing some in baby food for her, I thought I use some of the remaining in a dish for Ott, E and I. I think eggplant taste incredible when paired with Italian flavors. So pour yourself a glass of wine and check out this recipe I adapted from a Penzeys Spices catalog for Eggplant Lamb Ragu.