Careme

Ingredients

• Simple Truth® Natural Ground Lamb

  8 ounces $12.99
• Kroger® Penne Rigate Pasta

  6 ounces $1.25
• Eggplant

  1 medium (about 12 ounces) $3.49
• Fresh Roma Tomatoes

  1 pound $2.99
• Jumbo Yellow Onion

  1/2 medium (about 4 ounces) $1.49
• Garlic

  2 cloves $0.99
• Simple Truth Organic® Basil

  0.5 ounce $2.79
• Extra-virgin olive oil

  1 1/2 tablespoons
• Kosher salt

  1 1/2 teaspoons
• Black pepper

  1/4 teaspoon
• Dried oregano

  1 teaspoon
• Crushed red pepper flakes

  1/4 teaspoon
• Red wine vinegar

  1 tablespoon
• Finely grated Parmesan cheese

  1/4 cup
• Water

  2 quarts
• Villa Antinori Tuscany Sangiovese Italy Red Wine

  750 ml $20.99

Instructions

1. Dice 1 medium eggplant (about 12 ounces) into 3/4-inch cubes, chop 1 pound Roma tomatoes, dice 1/2 medium yellow onion (about 4 ounces), mince 2 garlic cloves, and thinly slice 0.5 ounce basil, keeping the basil in two equal portions.
2. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat. Add 12 ounces diced eggplant and 1/4 teaspoon kosher salt; cook for 8 minutes, stirring occasionally, until browned and tender, then transfer the eggplant to a plate.
3. While the eggplant cooks, bring 2 quarts water and 1 teaspoon kosher salt to a boil. Add 6 ounces penne and cook until one minute shy of al dente, about 8 to 10 minutes; reserve 1/2 cup of the pasta water and drain the penne.
4. Heat 1/2 tablespoon extra-virgin olive oil in the skillet over medium heat. Cook 4 ounces diced yellow onion for 3 minutes, then add 8 ounces ground lamb and cook for about 5 minutes, breaking it into small pieces, until browned and safely cooked to 160°F. Stir in 2 minced garlic cloves, 1 teaspoon dried oregano, 1/4 teaspoon crushed red pepper flakes, 1/4 teaspoon black pepper, and 1/4 teaspoon kosher salt for 30 seconds.
5. Add 1 pound chopped Roma tomatoes to the lamb and simmer for 10 minutes. Fold in 12 ounces cooked eggplant, 6 ounces cooked penne, and the reserved 1/2 cup pasta water; simmer for 2 minutes, then stir in 1 tablespoon red wine vinegar, 0.25 ounce sliced basil, and 2 tablespoons Parmesan.
6. Divide the lamb and eggplant penne between two shallow bowls, then plate with the remaining 2 tablespoons Parmesan and remaining 0.25 ounce sliced basil scattered over the top.