Lamb & Eggplant Pasta with Feta & Chilli
2 tbs olive oil
1 onion, finely chopped
2 cloves garlic, finely chopped
½ tsp dried chilli flakes
500g lamb mince
2 x 400g cans cherry tomatoes
1 cup (250ml) water
1 tsp salt
1 large eggplant, peeled & cut into large chunks
300g orecchiette pasta
60g Persian fetta, crumbled
6 sprigs continental parsley, chopped, to serve
sea salt & cracked black pepper
Heat oil in a large saucepan over medium heat. Cook the onion for 5-6 minutes until soft. Add the garlic and chilli flakes and cook for a further 1 minute until fragrant. Add the lamb mince and cook for 8 minutes, stirring occasionally, until browned. Add the tomatoes, wash the cans out with the water and add it to the saucepan. Stir through the sugar and salt, and season with pepper. Cover with a lid and simmer gently for 15 minutes, stirring occasionally.
Add the eggplant and stir to combine. Cover and cook for a further 20 minutes, or until the eggplant is soft and silky, and the sauce has thickened.
Meanwhile, cook the pasta in a large saucepan of salted boiling water according to packet instructions. Reserve ⅓ cup of pasta water, then drain and gently mix through the sauce, adding the reserved pasta water as needed.
Top with fetta, parsley and extra black pepper.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
