Lamb-and-Caponata Pasta Toss

Name: Lamb-and-Caponata Pasta Toss
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp balsamic vinegar; 59 milliliters chopped fresh or 4 teaspoons dried basil; 822 grams diced tomatoes with basil, garlic, and oregano, undrained; 0 teaspoons crushed red pepper; 227 grams cups diced peeled eggplant (about; 4 garlic cloves, minced; 227 grams lean ground lamb or ground round; 1 Tbsp olive oil; 237 milliliters chopped onion; 59 milliliters grated Parmesan cheese; 227 grams uncooked ziti (short tube-shaped pasta)

Lamb-and-Caponata Pasta Toss might be a good recipe to expand your main course recipe box. This recipe serves 6. One serving contains 293 calories, 16g of protein, and 8g of fat. Head to the store and pick up balsamic vinegar, eggplant, onion, and a few other things to make it today. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Cook pasta according to package directions, omitting salt and fat.

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Pasta

Salt

While pasta cooks, place a large nonstick skillet coated with cooking spray over medium-high heat.

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Cooking Spray

Pasta

Equipment you will use

Frying Pan

Add lamb; cook until browned, stirring to crumble.

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Lamb

Remove the lamb from pan.

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Lamb

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Frying Pan

Add oil, eggplant, onion, and garlic to pan; saut for 8 minutes.

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Eggplant

Garlic

Onion

Cooking Oil

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Frying Pan

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.

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Red Pepper