Penne with lamb, roasted eggplant & minted feta

Step 1

Preheat oven to 220°C. Line a baking tray with baking paper.

Step 2

Heat half the oil in a large saucepan over medium heat. Cook the onion and garlic, stirring occasionally, for 5 minutes or until soft. Add lamb and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour. Add the tomato, wine, tomato paste, rosemary, thyme, oregano, bay leaves, cinnamon and nutmeg. Reduce heat to low. Simmer for 20 minutes, stirring occasionally. Cover and simmer for a further 10 minutes or until the sauce thickens. Remove bay leaves. Discard.

Step 3

Meanwhile, combine the eggplant and remaining oil in a large bowl. Season with salt and pepper. Place on the prepared tray and bake for 10 minutes or until soft and golden.

Step 4

Add the eggplant to the lamb mixture. Season with salt and pepper. Cook over low heat, stirring, for 2-3 minutes or until heated through.

Step 5

To make the minted feta, combine feta, mint and lemon juice in a bowl.

Step 6

Cook pasta in a large saucepan of salted boiling water until al dente. Drain and return to pan. Add half the eggplant mixture. Toss to combine. Divide among serving bowls. Top with the remaining eggplant mixture, minted feta and mint sprigs.