Pasta With Eggplant And Pork Recipe

Name: Pasta With Eggplant And Pork
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups chicken stock; 1 pinch saffron thread, about 24; 1 medium firm eggplant; salt and pepper; 3 tablespoons extra virgin olive oil; 1 lb ground pork; 1 teaspoon fennel seed; 3 -4 garlic cloves, finely chopped; 1 small onion, very finely chopped; 2 tablespoons fresh thyme leaves, finely chopped; 1 hot chili pepper, finely chopped; 1/2 cup white wine; 1/2 cup heavy cream; 1 lb short-cut pasta, whatever shape you like; pecorino romano cheese

Servings: persons

1 1/2 cups chicken stock
1 pinch saffron thread, about 24
1 medium firm eggplant
salt and pepper
3 tablespoons extra virgin olive oil
1 lb ground pork
1 teaspoon fennel seed
3 -4 garlic cloves, finely chopped
1 small onion, very finely chopped
2 tablespoons fresh thyme leaves, finely chopped
1 hot chili pepper, finely chopped
1/2 cup white wine
1/2 cup heavy cream
1 lb short-cut pasta, whatever shape you like
pecorino romano cheese

1
Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
2
Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
3
Place a large pot of water over high heat for the pasta.
4
Heat olive oil over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.
5
Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then add reduced saffon-infused stock - about 1 cup. Stir in cream and simmer over low heat while pasta cooks.
6
Cook pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding liquid as necessary to combine. Toss 1-2 minutes.
7
Serve in shallow bowls topped with freshly grated Pecorino and a bit more thyme for garnish.

1208

kcal

Calories

Fat

115

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/2 cups chicken stock, 1 pinch saffron thread, about 24, 1 medium firm eggplant, salt and pepper, and more.

Yes, Pasta With Eggplant And Pork falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Pasta With Eggplant And Pork

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions