Lamb & Eggplant Ragu

Lamb & Eggplant Ragu

3 Reviews
From the EatingWell Kitchen

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.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 8 ounces whole-wheat rigatoni, rotini or penne
  • 4 ounces ground lamb or lean ground beef
  • 2 cloves garlic, chopped
  • ¼ teaspoon fennel seed
  • 1½ cups diced eggplant
  • 1 teaspoon extra-virgin olive oil
  • 1 8-ounce can no-salt-added tomato sauce
  • ½ cup red wine
  • 1½ teaspoons chopped fresh oregano or ½ teaspoon dried
  • ¼ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 1 teaspoon pine nuts, toasted (see Tip)
  • ¼ cup crumbled feta, (optional)


  • Active

  • Ready In

  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.
  • Tip: To toast pine nuts: Cook in a dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.

Nutrition information

  • Per serving: 438 calories; 11 g fat(4 g sat); 10 g fiber; 59 g carbohydrates; 21 g protein; 60 mcg folate; 41 mg cholesterol; 4 g sugars; 0 g added sugars; 1,156 IU vitamin A; 17 mg vitamin C; 71 mg calcium; 4 mg iron; 346 mg sodium; 866 mg potassium
  • Nutrition Bonus: Vitamin C (28% daily value), Vitamin A (23% dv), Iron (22% dv)
  • Carbohydrate Servings: 4

Reviews 3

March 21, 2013
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By: EatingWell User
Meat = Iron Confused did you actually read the ingredients? That amount of meat and feta cheese would be one of the usual of the 3 servings a week allowed/recommended in a low cholesterol diet. 2oz =125g would barely cover the palm of your hand! I am anaemic and eating small amounts of meat is the best way to absorb iron. Pros: Treat for the week Cons: Don't make it a regular menu meal
February 21, 2012
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By: EatingWell User
Confused?! Aren't Fetta and Lamb two items you should avoid if trying to lower your cholesterol? Meat and Cheese are two big no no's?
January 01, 2012
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By: EatingWell User
Re: Just for fun
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