Eggplant is a member of the nightshade family and though thought of as a vegetable, it is actually a fruit, specifically a berry! It contains nutrients which include lutein, zeaxanthin, resveratrol and vitamin C, which support retinal health. It is also a good source of folic acid and potassium.
This recipe changes up a typical pasta sauce by adding cinnamon and allspice, an homage to moussaka, a wonderful Greek dish.
Ingredients
- 1 medium eggplant, peeled, cut into 1/2-inch cubes
- coarse salt (kosher or real salt)
- 2 tbsp olive oil, divided
- 1/2 medium yellow onion, diced small
- 3-4 cloves garlic, minced
- 1/2 lb ground lamb
- 1 tsp ground cinnamon
- 1/2 tsp allspice
- 1 tsp salt
- 1/2 tsp freshly ground black pepper
- 28 oz can peeled and crushed tomatoes
- 8-12 oz penne pasta, cooked al dente (cook while sauce is simmering)
- 1/4 cup chopped fresh Italian parsley
- Parmesan cheese
Instructions
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To cut down on any bitterness and to reduce the amount of oil the eggplant will need, place the eggplant in colander and season generously with the coarse salt.
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Weigh down the eggplant and allow to sit for about 40 minutes (an easy way to do this is fill a 1-gallon plastic zip-lock bag with water, seal tightly and place over the eggplant).
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Rinse the salt off the eggplant and pat dry.
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Heat 1 tablespoon oil in a large sauté pan over medium-high heat, add eggplant and cook, stirring often, until golden brown on all sides, about 20 minutes. Remove from pan and set aside.
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Heat remaining oil in the same pan and sauté the onion, garlic, lamb, cinnamon, allspice, salt and pepper until the lamb is cooked.
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Stir in the crushed tomatoes. Lower the heat and simmer until sauce has slightly thickened, about 15-20 minutes. Add back the eggplant pieces. Taste and adjust seasonings to taste.
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Place pasta in a large serving bowl and pour the sauce over the pasta. Garnish with the chopped fresh parsley and sprinkle lightly with the grated parmesan cheese – can serve more on the side.