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.
- 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
Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain.
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.
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.
Add the pasta to the pan. Toss to combine. Season. Sprinkle with parsley.