Pasta With Eggplant and Pork

Submitted by Pinay0618

"Rachael Ray recipe."

 

• Ready In: 1hr 5mins
• Ingredients: 15
• 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.