Berenjena con carne picada y pasta (30 minutos)

Ingredientes

• 2 tablespoons olive oil (approximately)
• 1 large onion (chopped finely)
• 1 large eggplant (diced (about 1cm²))
• 8 ounces ground beef (or lamb, chicken, pork or turkey)
• 2 cloves garlic (crushed)
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon allspice
• 1 teaspoon dried oregano
• 14 ounces chopped tomatoes ((1 can))
• 1 tablespoon tomato paste ((concentrate))
• 1 bunch fresh parsley (washed and chopped)
• 10 ounces dried pasta (penne or other pasta of your choice)
• 7 ounces feta cheese (crumbled)

Preparación

1. 1

   Heat the olive oil in a large pan with a lid on a medium heat. Add the onion and eggplant and cook, stirring regularly, for 2 or 3 minutes. Then reduce the heat to medium, put the lid on the pan and cook for about another 5 minutes, stirring every now and again.

2. 2

   Add the meat and brown for a few minutes. Then add the garlic, cinnamon, allspice and oregano. Stir for a minute, then add the tomatoes and tomato paste. Stir again, then leave to cook with the lid on for about ten minutes, stirring every now and again. Then stir in most of the parsley and season to taste.

3. 3

   Meanwhile, cook the pasta according to the packet instructions, then drain, reserving a bit of the cooking water.

4. 4

   Empty the cooked pasta into the meat sauce along with some cooking water to make the sauce nice and silky.

5. 5

   Serve out the pasta into bowls, then sprinkle with the feta cheese and the rest of the parsley. Enjoy!