Lamb and Eggplant Pastitsio

Lamb and Eggplant Pastitsio
Photo by Romulo Yanes

Ingredients

  • 1 28- to 32-oz can crushed tomatoes
  • 2 tablespoons unsalted butter
  • 1 ½ teaspoons salt
  • 1 large onion
  • ¼ teaspoon sugar
  • 10 ounces penne
  • ¼ teaspoon black pepper
  • + 14 more ingredients
    • ¼ teaspoon black pepper
    • ½ pound feta
    • 2 tablespoons all-purpose flour
    • 2 cups milk
    • 1 pound eggplant
    • 1 garlic clove
    • 1 teaspoon dried oregano
    • 2 large eggs
    • 1 garlic clove
    • ½ teaspoon salt
    • 1 pound lean ground lamb
    • 1 whole clove
    • 1 tablespoon olive oil
    • ½ teaspoon cinnamon

Cook onion in oil in a 4-quart heavy pot over moderately low heat, stirring, until softened, 3 to 5 minutes. Add lamb and sauté over moderately high heat, stirring and breaking up lumps, until no longer pink, about 5 minutes. Add garlic, salt, oregano, cinnamon, sugar, and pepper and sauté, stirr...

View full recipe at Epicurious

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