Click here to visit the new home of KitchenDaily!

Hot on KitchenDaily:

 

Lamb & Eggplant Ragu
0
0
0
0
0
  • total
  • prep
422 calories/serving

Provided By:
EatingWell

  • Would you say this recipe is...
    + VOTE NOW

    • 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

    Serves:

    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: 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 Facts

    Per Single Serving / Serves 2 Total
    Calories 422Calories from fat 90
    Total Fat 10gm15%Saturated Fat 3gm15%
    Mono Unsaturated Fat 4gmCholesterol 37mg12%
    Sodium 343mg14%Total Carbohydrates 57gm19%
    Fiber 10gm10%Protein20gm

    Nutrition Facts provided by: EatingWell

    * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

    ** Nutrient information is not available.

    What do you think?

    Add a Comment

    Sign in »
    *0 / 3000 Character Maximum

    Also on AOL >>>