Tuesday, February 26, 2013

Eggplant Lamb Ragu

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.

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) 
Directions: Cook pasta in boiling water until desired tenderness.  At the same time brown ground lamb in a skillet, drain off grease and return to skillet and add garlic and fennel seed.  Over medium heat; add eggplant and oil; stir until eggplant browns (about 5 minutes.)  Add tomato sauce and wine and continue stirring and cooking until sauce thickens. Add oregano, salt & pepper.
Drain pasta and serve with eggplant sauce on top.  (Optional sprinkle with feta cheese.)  I served this dish with a nice spinach salad and a glass of the same wine I used in the recipe as I think the flavors of the drink help embellish the flavors in the dish.    

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