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Lamb & Eggplant Ragu

Lamb & Eggplant Ragu
This Recipe Is:

WebMD Recipe from

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.

Prep: 25 minutes | Total Time: 25 minutes
  • 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
  • 1/4 teaspoon
    freshly ground pepper
  • 1 teaspoon
    pine nuts, toasted (see Tip)
  • 1/4 cup
    crumbled feta, (optional)
  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.



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.

Nutritional Information

Makes: 2 servings
  • Calories439
  • Fat11 g
    • Saturated fat4 g
  • Cholesterol41 mg
  • Carbohydrates59 g
    • Dietary fiber11 g
  • Protein21 g
  • Sodium346 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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