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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
breadcrumb	1/2	cup		-	-	-	-
water	1/4	cup		0.0	0.0	0.0	0.0
lamb	1 1/4		ground	1513.89	0.0	95.7096	122.4153
pecorino cheese	1/2	cup	grated	-	-	-	-
egg	1			71.5	0.36	6.28	4.755
mint	1	tablespoon	chopped	2.508	0.4794	0.1875	0.0416
marjoram	1	tablespoon	chopped	3.252	0.7267	0.1519	0.0845
kosher salt	1	teaspoon		-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
cinnamon	1/8	teaspoon	ground	-	-	-	-
eggplant	1		unpeeled cut	-	-	-	-
extra virgin olive oil	6	tablespoons	divided	-	-	-	-
kosher salt				-	-	-	-
red bell pepper	1		halved seeded cut	-	-	-	-
onion	1	cup	chopped	64.0	14.944	1.76	0.16
white wine	1 1/3	1/3		-	-	-	-
garlic clove	3		minced	-	-	-	-
heirloom tomato	2	cups	chopped seeded peeled	-	-	-	-
marjoram	2	teaspoons	chopped	3.252	0.7267	0.1519	0.0845
penne			cooked	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.