Thursday, January 3, 2008


Penne with lamb and eggplant (recipe in the comments)
Romaine and cherry tomato salad with garlic dressing

Hot tea
I suppose this pasta sauce has a bit too much ground lamb to officially be a "meat as condiment" recipe, but the sauce does seem more like a vegetable base with meat as an accent. I love the Mediterranean flavors here, transporting the pasta out of Italy and a bit farther east. The crumbled feta on top hits just the right note. We're having a romaine salad, which is unusual for us as certified baby lettuce fans. T has recently started doing better with crunchy lettuce and the idea that he could one day join us for salad is delightful. All in all this is another great light recipe to greet the new year! Hi 2008!

Prep Notes
Difficulty: Easy
Chopping: Eggplant, zucchini, basil, romaine
Time: 40 minutes
Make ahead: This is best done last minute so the veggies don't get mushy.

J: "Mediterranean flair!"
M: "Pan-Mediterranean delight."
L: "So easy, so good."

1 comment:

J said...

Penne with Lamb and Eggplant – Biggest Book of Slow Cooker Recipes & M and J
Serves 4

1 lb. penne
1 medium eggplant, peeled and cubed
2 small zucchini, sliced
¾ lb. ground lamb or beef
2 14.5 oz. cans Italian Style diced tomatoes, undrained
½ cup raisins
½ cup fresh basil (unpacked), sliced thinly
½ t cinnamon
2 T balsamic vinegar
1 t salt
1 t pepper
Crumbled feta

Cook penne for 7 minutes. Add eggplant and zucchini. Cook for three more minutes or until pasta is done. Drain.

Heat a large, dry skillet and cook meat until browned. Stir in tomatoes, raisins, basil, and cinnamon. Bring to boiling and reduce heat. Simmer, covered, for five minutes. Remove from heat, stir in vinegar, salt and pepper. Mix sauce with pasta and vegetables. Serve with feta.