Greek-style Lamb and Eggplant Pasta

Ingredients

250 g pasta shells
1 Tbs olive oil
1 red onion, finely chopped
1 small eggplant, finely chopped
500 g lamb mince
2 tsp ground paprika
1 tsp dried oregano
1 tsp dried mint
400 g can diced tomatoes
1 Tbs tomato paste
1/2 cup (75 g) mixed olives, halved
100 g feta, crumbled
Chopped flat-leaf parsley, to serve

Method

Cook pasta in a saucepan of boiling water following packet directions or until al dente. Drain well.

Meanwhile, heat oil in a large deep frying pan over medium-high heat. Cook onion and eggplant, stirring, for 5 minutes or until onion softens. Add the mince and cook, stirring with a wooden spoon to break up lumps, for 5 minutes or until mince changes colour. Add the paprika, oregano and mint and cook for 1 minute or until aromatic. Stir in the diced tomato and tomato paste and cook, stirring occasionally, for 10 minutes or until the sauce thickens slightly. Season.

Add the pasta and olive to the mince mixture and gently toss to combine. Divide among serving bowls. Sprinkle with feta and parsley to serve.

Credits: Coles

Photo Credits: Coles