Lamb and eggplant pasta

For a speedy pasta that really hits the spot, try this lamb penne. It’s brought together with eggplant and a rich tomato sauce.

4

10m

20m

Ingredients

  • 300g penne
  • 1 tbs olive oil
  • 500g Coles Australian Graze Lamb Mince
  • 1 brown onion, finely chopped
  • 2 garlic cloves, crushed
  • 1/4 cup (70g) tomato paste
  • Pinch of ground cinnamon
  • 1 large eggplant, coarsely chopped
  • 1 1/2 cups (375ml) salt-reduced beef stock
  • 1/4 cup flat-leaf parsley leaves

Method

STEP 1

Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.

STEP 2

Meanwhile, heat the oil in a large deep frying pan over medium-high heat. Add the mince and onion. Cook, stirring with a wooden spoon to break up lumps, for 5 mins or until mince is cooked through. Add the garlic, tomato paste and cinnamon. Cook, stirring, for 1 min or until the mixture is aromatic and well combined.

STEP 3

Add eggplant to the mince mixture in the pan. Cook, stirring, for 2 mins or until well combined. Stir in the stock. Simmer for 5 mins or until the eggplant is tender and the liquid reduces slightly.

STEP 4

Add the pasta to the pan. Toss to combine. Season. Sprinkle with parsley.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.