Lamb & Eggplant Ragu
Lamb and eggplant are combined in dishes throughout the Mediterranean. Together they deliver a complex, hearty, earthy flavor that's truly satisfying. In this dish, toasted pine nuts and tangy feta cheese are excellent accents.
Ingredients
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8 ounces whole-wheat rigatoni, rotini or penne
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4 ounces ground lamb or lean ground beef
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2 cloves garlic, chopped
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1/4 teaspoon fennel seed
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1 1/2 cups diced eggplant
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1 teaspoon extra-virgin olive oil
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1 8-ounce can no-salt-added tomato sauce
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1/2 cup red wine
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1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
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1/4 teaspoon salt
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1/4 teaspoon freshly ground pepper
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1 teaspoon pine nuts, toasted (see Tip)
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1/4 cup crumbled feta, (optional)
Directions
1.
Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
2.
Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
3.
Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
Tip:
Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Nutrition information
Calories 422, Total Fat 10 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 37 mg, Sodium 343 mg, Carbohydrate 57 g, Fiber 10 g, Protein 20 g, Potassium 795 mg. Daily Values: Vitamin A 25%, Vitamin C 30%. Exchanges: Starch 3,Vegetable 2,Medium-Fat Meat 2
Percent Daily Values are based on a 2,000 calorie diet
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