Leftover lamb pasta sauce with eggplant
Use up some leftover lamb in this tasty caponata-based sauce to go with pasta.
Servings: 4
Calories: 294kcal
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Ingredients
- ½ onion large or 1 small
- 10 oz eggplant 275g aubergine
- 4 tablespoon olive oil divided
- 1 clove garlic large
- 6 oz leftover roast lamb 170g, trimmed and diced small
- 1 tablespoon fresh parsley chopped
- 1 tablespoon fresh mint chopped
- 1 tablespoon cocoa powder or dark chocolate chips, optional
- 1 teaspoon dried oregano
- ½ teaspoon cinnamon
- 1 ½ cups finely chopped tomatoes 360ml
- 2 tablespoon pitted green olives roughly chopped (or use slices)
Instructions
- Dice the onion and eggplant into relatively small dice.
- Warm half the oil in a medium skillet/frying pan and add the onion and eggplant. Cook, stirring regularly, until they are both softening. Add a little more oil at a time as needed to avoid sticking (you just don't want all at once or just a few pieces of eggplant will absorb it all).
- Once the eggplant and onion are soft, finely chop the garlic and add to the pan. Stir and cook for a couple minutes. Add the leftover lamb and cook a minute, stirring regularly, until it browns.
- Add the remaining ingredients to the pan (parsley, mint, chocolate/cocoa if using, oregano, cinnamon, tomatoes and olives). Mix well, bring to a simmer and cook over a low heat for around 10 minutes to bring the flavors together. Serve over pasta of your choice (recommend eg penne, farfalle).
Nutrition
Calories: 294kcal | Carbohydrates: 10g | Protein: 9g | Fat: 25g | Saturated Fat: 6g | Cholesterol: 31mg | Sodium: 219mg | Potassium: 466mg | Fiber: 4g | Sugar: 5g | Vitamin A: 235IU | Vitamin C: 12.5mg | Calcium: 51mg | Iron: 2.1mg