Pasta With Eggplant and Pork

Rachael Ray recipe.

• Ready In: 1 hr 5 mins
• Serves: 4

Ingredients

• 1 1⁄2 cups  chicken stock
• 1  pinch saffron thread, about 24
• 1  medium  firm eggplant
•  salt and pepper
• 3  tablespoons extra virgin olive oil
• 1  lb ground pork
• 1  teaspoon fennel seed
• 3 -4  garlic cloves, finely chopped
• 1  small onion, very finely chopped
• 2  tablespoons fresh thyme leaves, finely chopped
• 1  hot chili pepper, finely chopped
• 1⁄2 cup white wine
• 1⁄2 cup heavy cream
• 1  lb  short-cut pasta, whatever shape you like
•  pecorino romano cheese

Directions

1. Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
2. Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
3. Place a large pot of water over high heat for the pasta.
4. Heat olive oil over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.
5. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then add reduced saffon-infused stock – about 1 cup. Stir in cream and simmer over low heat while pasta cooks.
6. Cook pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding liquid as necessary to combine. Toss 1-2 minutes.
7. Serve in shallow bowls topped with freshly grated Pecorino and a bit more thyme for garnish.