Lamb and Eggplant Pasta
1 tablespoon olive oil
1 medium brown onion, sliced into thin wedges
2 medium eggplants, diced (about 3 cups)
2 cloves garlic, finely sliced
1 fresh chilli, finely sliced
500g ground lamb
125ml rosÃ© wine
400g can whole peeled tomatoes
large handful finely chopped flat leaf parsley
hot cooked pasta, to serve
- Heat the oil in a large heavy-based saucepan over medium heat and add the onion and eggplant. Sauté for 3-5 minutes until the onions become translucent and the eggplant starts to brown around the edges and soften.
- Add the garlic and chilli and cook for 1 minute until fragrant. Add the mince and break it up into small chunks with a wooden spoon, allowing it to brown evenly. Season generously with salt and cracked pepper.
- Once the meat is fully cooked and slightly caramelised splash over the rosé and scrape all the yummy bits off the bottom of the pan and incorporate into the sauce. When the wine is almost evaporated add the whole tomatoes, then put a splash of water into the can and swish it around and add to the pan.
- Break up the whole tomatoes with a wooden spoon and allow to simmer for 30-40 minutes stirring occasionally until thickened. Check the seasoning. Throw in the parsley 2 minutes before the end of cooking and serve with hot cooked al dente pasta.