So is your garden overflowing with eggplant? Us here in the South (South Carolina to be exact) have been under the spell of the rain gods! Everyone with a garden can’t give away their bounty fast enough. Here is a great quick and easy meal that you packs a flavorful punch. It’s hearty too, so you can enjoy it year round.
Here’s what you’ll need:
1 lb pasta of choice (I prefer ragu dishes with a rigatoni, twists, or jumbo elbow macaroni
1 lb lean ground beef or lamb or combination
2-3 Cups Eggplant (1/2 in dice)
½ Cup chopped sweet onion, such as Vidalia
4 Cloves Garlic, minced
1 Banana Pepper, chopped
¾ Cup red wine
2-3 Cups Tomato Sauce
1 Tsp Oregano
1 Tsp Fennel Seed
Kosher Salt & Ground Pepper, to taste
1 Tsp Olive Oil
Bring a pot of water to boil, cook pasta to al dente, drain.
While the pasta is cooking, brown the beef/lamb with the garlic, onion & fennel seed.
Add banana pepper, eggplant and oil and cook until browned, about 4 minutes.
Add sauce, wine, salt & pepper and continue cooking until thickened.
Spoon over pasta, sprinkle with the feta.
Serve with a good crusty bread!