Lamb-and-Caponata Pasta Toss |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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Ingredients:
8 ounces uncooked ziti (short tube-shaped pasta) |
cooking spray |
1/2 pound lean ground lamb or ground round |
1 tablespoon olive oil |
3 cups diced peeled eggplant (about 8 ounces) |
1 cup chopped onion |
4 garlic cloves, minced |
1 tablespoon balsamic vinegar |
1/4 teaspoon crushed red pepper |
2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained |
1/4 cup chopped fresh or 4 teaspoons dried basil |
1/4 cup grated parmesan cheese |
Directions:
1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place a large nonstick skillet coated with cooking spray over medium-high heat. Add lamb; cook until browned, stirring to crumble. Remove the lamb from pan. Add oil, eggplant, onion, and garlic to pan; sauté for 8 minutes. Add vinegar, red pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Return lamb to pan; cook 2 minutes or until thoroughly heated.
3. Drain pasta; place in a large bowl. Add lamb mixture and basil, and toss well. Serve with cheese.
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