directions
-
1
Heat olive oil in a large skillet
-
2
Add onion and red and green peppers; saute until tender, about 10 minutes
-
3
Add eggplant; cook over high heat stir- ring frequently until eggplant begins to brown about 5 minutes
-
4
Stir in tomatoes, tomato paste, wine, garlic, salt, pepper and basil
-
5
Cook, stirring, 5 minutes
-
6
Meanwhile, in a deep saucepan, saute meat over medium high heat
-
7
Drain fat and add tomato/eggplant mixture
-
8
Simmer for 30 minutes
-
9
Toss with hot pasta
-
10
Serves 4.
Garden Lamb Sauce
ingredients
- 5 tablespoons olive oil
- 1 cup chopped Spanish onion
- 1 medium red bell pepper, stems and seeds removed, diced
- 1 medium green bell pepper, stems and seeds removed, diced
- 1 eggplant, peeled, and cut into 1/2-inch cubes
- 1 pound fresh ripe tomatoes, cored and diced
- 3 tablespoons of tomato paste
- 1/2 cup dry red wine
- 1 clove garlic, crushed
- 1 teaspoon salt
- salt and freshly ground black pepper to taste
- 2 tablespoons chopped fresh basil
- 3/4 cup lean ground lamb,pork or beef
- freshly grated Parmesan cheese