Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 30 minutes
Ingredients (for 4 people) :Method: Preheat the oven to 200C.
Slice the ends off the aubergine and cut it into 1.5cm cubes, set aside. Cut the
pepper into approx 2cm pieces.
Put both the peppers and aubergine into an oven tray and coat well with olive oil. Season with salt and pepper, roast in the oven for 15 minutes.
While the vegetables are roasting finely chop the onion. In a large saucepan heat 1 tbsp of olive oil, add the onion and fry until soft then add 1 crushed garlic clove and the lamb mince.
Using a wooden spoon break the mince up well and cook until browned then add 1 tbsp of tomato puree, 50ml of water, the tinned tomatoes, and a good pinch of salt, cover and simmer on a low heat for 20 minutes.
When the sauce has been cooking for 10 minutes put a large saucepan of water on to boil. Add 1 tsp of salt and the spelt pasta, simmer for 10 minutes or until the pasta is cooked.
Remove the vegetables from the oven and add to the mince. Simmer for a
further 5 minutes.
Finely chop 2 tbsp of parsley and stir in to the sauce.
Serve the pasta with the sauce and a sprinkle of chopped parsley.