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Lamb & Eggplant Ragu

:  EatingWell Serves Two

Your rating: None Average: 3.8 (23 votes)

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.


Lamb & Eggplant Ragu Recipe

Makes: 2 servings

Active Time:

Total Time:

Nutrition Profile

Low cholesterol | Low saturated fat | Low sodium | Heart healthy | High fiber | High potassium |

View Our Nutrition Guidelines »

Ingredients

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

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Preparation

  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.

Tips & Notes

  • 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

Per serving: 422 calories; 10 g fat ( 3 g sat , 4 g mono ); 37 mg cholesterol; 57 g carbohydrates; 0 g added sugars; 20 g protein; 10 g fiber; 343 mg sodium; 795 mg potassium.

Nutrition Bonus: Vitamin C (30% daily value), Vitamin A (25% dv), Magnesium (24% dv), Potassium (23% dv).

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


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Recipe Categories

Type of Dish
Main dish, combination meal
Main dish, meat
Pasta
Ease of Preparation
Easy
Ethnic/Regional
Greek
Mediterranean
Total Time
30 minutes or less
Servings
2
Health & Diet Considerations
Low cholesterol
Low saturated fat
Low sodium
Heart healthy
High fiber
High potassium
Main Ingredient
Lamb
Preparation/ Technique
Saute
Meal/Course
Dinner

Season
Spring
Summer
Fall
Winter
Holiday
Valentine's Day
Style/Theme
Cooking for 2
Quick (total 30 min. or less)
Publication
EatingWell Serves Two
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