- Cook Time
- Prep Time
- 2 teaspoons olive oil
- 1 medium red onion, chopped
- 2 Japanese eggplants (about 8 oz. total), cut into 1-inch cubes
- 2 large cloves garlic, finely chopped
- 2 teaspoons dried oregano
- 1/4 teaspoon crushed red pepper
- 6 ounces 85-percent-lean ground lamb, preferably grass-fed
- 2 1/2 cups marinara sauce
- 1 pound cavatappi pasta, preferably whole grain
In a Dutch oven (or large, deep skillet with a lid), heat the oil over medium-high. Add the onion and eggplant; cook, stirring often, until the onion is light brown and the eggplant softens, about 8 minutes. Add the garlic, oregano and crushed red pepper; cook, stirring constantly, until the garlic is fragrant, about 30 seconds. Add the lamb; season with salt and pepper. Cook, stirring often and breaking up the lamb with a spoon, until the lamb is browned, 2 to 3 minutes. Add the marinara; bring to a boil. Cover and reduce the heat to low. Simmer, stirring the ragu often, until the flavors blend, 5 to 10 minutes.
Meanwhile, bring a large pot of water to a boil. Salt the water, add the pasta and cook to al dente. Reserve 1 cup of the pasta water; drain.
Add the pasta and 1/2 cup of the pasta water to the ragu. Cook, stirring constantly, adding more pasta water if dry, until pasta is coated, about 1 minute.