Japanese eggplant is long and slender, thin skin that does not need to be peeled. Its purple-black color is maintained when cooked, with a mild flavor. The skin contains a powerful antioxidant.
Ragu con Melanzana, Agnello e Pasta (Italian)
Serves 4
2 tsp. (10 ml) olive oil
1 chopped organic red onion
2 Japanese organic eggplants, cut into 1-inch (2,55 cm) cubes
2 large chopped cloves of garlic
2 tsp. (10 ml) dried oregano or more to taste
1/4 tsp. (1 g) or more to taste crushed red pepper
6 ounces (175 g) organic ground lamb
2 1/2 cups (6,25 dl) marinara sauce
1 pound (455 g) cavatappi whole grain pasta
1. Heat the oil over medium-high heat.
2. Add the onions and eggplant; cook, stir, until the onions are light brown and the eggplants are soft, about 8 minutes.
3. Add the garlic, oregano and red pepper; cook, stir about 30 seconds.
4. Add the lamb; cook, stir often until the lamb browned, about 3-4 minutes.
5. Add the marinara, bring to a boil. Cover and reduce the heat to low.
6. Simmer, stir, until the flavors blend, 5-10 minutes.
7. Bring a large pot of lightly salted water to a boil.
8. Add the pasta and cook al dente. Save 1 cup (240 ml) of the pasta water. Drain the pasta.
9. Add the pasta and 1/2 cup (120 ml) of pasta water to the rags.
10. Cook, stir, add more pasta water if dry, until pasta is coasted, about a minute.
