SPECIAL OFFER - Limited Time Only!

(The ad below will not display on your printed page)

20 minute dinner recipes

Print Now

Lamb & Eggplant Ragu


From EatingWell:  EatingWell Serves Two

Lamb and eggplant are combined in dishes throughout the Mediterranean. Together they deliver a complex, hearty, earthy flavor that's truly satisfying. In this dish, toasted pine nuts and tangy feta cheese are excellent accents.

2 servings | Active Time: 25 minutes | Total Time: 25 minutes



  1. Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.
  2. Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.
  3. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.


Per serving : 422 Calories; 10 g Fat; 3 g Sat; 4 g Mono; 37 mg Cholesterol; 57 g Carbohydrates; 20 g Protein; 10 g Fiber; 343 mg Sodium; 795 mg Potassium

Exchanges: 3 starch, 2 vegetable, 2 medium fat meat

Tips & Notes