Sicilian Lamb Patties Braised W/ Eggplant, Peppers And Tomatoes

Total Time: 1 hr 20 mins Preparation Time: 20 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 1/2 cup fresh breadcrumb (from crustless french bread ground in processor)
• 1/4 cup water
• 1 1/4 lbs ground lamb
• 1/2 cup finely grated pecorino cheese
• 1 large egg, beaten to blend
• 1 tablespoon chopped fresh mint
• 1 tablespoon chopped fresh marjoram
• 1 teaspoon coarse kosher salt
• 1/2 teaspoon fresh ground black pepper
• 1/8 teaspoon ground cinnamon
• 1 large eggplant, unpeeled, cut into 1-inch cubes (1 to 1 1/4 lb)
• 6 tablespoons extra virgin olive oil, divided
• coarse kosher salt
• 1 large red bell pepper, halved, seeded, cut into 1/2-inch wide strips
• 1 cup finely chopped onion
• 1 1/3 cups dry wine
• 3 large garlic cloves, minced
• 2 cups heirloom tomatoes, chopped, seeded, peeled
• 2 teaspoons fresh marjoram, chopped
• penne, cooked per package instructions (or ziti or rigatoni)

Recipe

• 1 for the lamb patties:.
• 2 combine breadcrumbs and 1/4 cup water in small bowl. soak 5 minutes. squeeze all water from crumbs.
• 3 place crumbs in large bowl. add lamb and remaining ingredients; mix gently to combine.
• 4 shape into 12 oval patties, each about 2 1/2 inches long and 3/4 inch thick.
• 5 for the eggplant mixture:.
• 6 preheat oven to 350°f.
• 7 combine cubed eggplant and 4 tb oil in large bowl and toss to coat.
• 8 spread eggplant out on rimmed baking sheet; sprinkle with kosher salt and pepper. bake 12 minutes. turn eggplant over and bake until soft, about 12 minutes longer.
• 9 heat 1 tb oil in large deep skillet over medium-high heat. add lamb patties and saute until brown, about 3 minutes per side.
• 10 transfer lamb patties to plate.
• 11 add bell pepper strips to drippings in skillet; saute until beginning to soften, about 4 minutes. transfer bell pepper to plate with lamb.
• 12 reduce heat to medium. add remaining 1 tb olive oil and chopped onions to same skillet. cover and cook until onion is soft, stirring occasionally, about 5 minutes.
• 13 add wine and garlic. cook, scraping up browned bits, until wine is reduced to glaze, about 7 minutes.
• 14 return lamb and bell pepper to skillet; add eggplant, tomatoes, and marjoram. reduce heat to medium low.
• 15 cover and simmer until lamb is cooked through and vegetables are tender, about 12 minutes.
• 16 if sauce is thin, simmer uncovered until thickened to desired consistency.
• 17 season sauce to taste with coarse salt and pepper.
• 18 serve over cooked pasta.