Pasta with Eggplant, Spiced Lamb and Ricotta Salata

Name: Pasta with Eggplant, Spiced Lamb and Ricotta Salata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin olive oil; 1 yellow onion, chopped; 1 pound lean ground lamb; 1 teaspoon dried oregano, crumbled; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground allspice; Salt; Freshly ground black pepper; 1 pound eggplant, peeled and cut into 1/2-inch cubes; 1 can crushed tomatoes in puree (28-ounces); 10 ounces (about 3 cups) penne or other tubular pasta; Ricotta salata, coarsely grated, for serving

Servings: persons

1 tablespoon extra-virgin olive oil
1 yellow onion, chopped
1 pound lean ground lamb
1 teaspoon dried oregano, crumbled
1/2 teaspoon ground cinnamon
1/4 teaspoon ground allspice
Salt
Freshly ground black pepper
1 pound eggplant, peeled and cut into 1/2-inch cubes
1 can crushed tomatoes in puree (28-ounces)
10 ounces (about 3 cups) penne or other tubular pasta
Ricotta salata, coarsely grated, for serving

1
Heat the oil in a large heavy skillet over moderate heat.
2
Add the onions and cook, stirring occasionally, until softened, about 5 minutes.
3
Add the lamb, increase the heat to moderately high, and cook, stirring and breaking up lumps, until no longer pink, about 5 minutes.
4
Add the oregano, cinnamon and allspice.
5
Season to taste with salt and pepper and cook for 2 minutes.
6
Stir in the eggplant and tomatoes, cover, and simmer gently, stirring occasionally, until the eggplant is tender, about 40 minutes.
7
Remove the lid and simmer, stirring occasionally, until the sauce is thickened, about 15 minutes more.
8
Season with salt and pepper.
9
Keep warm over low heat.
10
Meanwhile, cook the pasta in a large pot of well-salted boiling water until just al dente.
11
Reserve 1 cup of the pasta cooking water, then drain well in a colander.
12
Add the pasta to the warm sauce and stir gently to combine and coat the pasta with the sauce, adding some of the reserved cooking water if the sauce is too thick.
13
Season to taste with salt and pepper.
14
Spoon the pasta and sauce into warm bowls and top with grated ricotta salata.
15
Serve immediately.

691

kcal

Calories

Fat

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 12 ingredients. The key ingredients include: 1 tablespoon extra-virgin olive oil, 1 yellow onion, chopped, 1 pound lean ground lamb, 1 teaspoon dried oregano, crumbled, and more.

Yes, Pasta with Eggplant, Spiced Lamb and Ricotta Salata 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!