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Rustic Lamb Spareribs With Eggplant Sauce Recipe
|Olive oil||2 Tablespoon|
|Eggplant||10 Ounce, unpeeled, diced (1 Small Size)|
|Garlic||4 Clove (20 gm), minced / pressed|
|Canned pear shaped tomatoes||14 1⁄2 Ounce (1 Can)|
|Canned tomato sauce||15 Ounce (1 Large Can)|
|Port wine||1⁄2 Cup (8 tbs)|
|Firmly packed brown sugar||1 Tablespoon|
|Dried oregano leaves||1 1⁄2 Teaspoon|
|Cinnamon stick||3 Inch (1 Piece)|
|Chopped parsley||1⁄3 Cup (5.33 tbs)|
|Lamb spareribs||2 1⁄2 Pound|
|Water||1⁄3 Cup (5.33 tbs)|
|Dry pasta||8 Ounce (Rustici / Bow Shaped)|
Serving size: Complete recipe
Calories 4886 Calories from Fat 2746
% Daily Value*
Total Fat 306 g470.2%
Saturated Fat 105.8 g529%
Trans Fat 0 g
Cholesterol 880 mg
Sodium 4055.1 mg169%
Total Carbohydrates 273 g91%
Dietary Fiber 40.9 g163.4%
Sugars 49.1 g
Protein 236 g472.4%
Vitamin A 124.8% Vitamin C 163.2%
Calcium 91% Iron 169.6%
*Based on a 2000 Calorie diet
Add eggplant and cook, stirring often, until eggplant is very soft (8 to 10 minutes).
Stir in garlic, tomatoes (break up with a spoon) and their liquid, tomato sauce, port, sugar, oregano, bay leaf, cinnamon stick, and all but 1 tablespoon of the parsley.
Bring to a boil; then reduce heat, partially cover, and simmer until very thick (about 30 minutes).
Season to taste with salt and pepper.
Meanwhile, arrange lamb spareribs, fat side up, in a single layer in a shallow baking pan.
Bake, uncovered, in a 450° oven until well browned (30 to 40 minutes).
Lift lamb from baking pan, cut between bones to separate, and transfer to pan with tomato-eggplant sauce.
Pour off and discard fat in baking pan.
Then pour in 1/3 cup water, stirring to dissolve browned bits.
Add water mixture to ribs in sauce; cover and simmer over low heat until lamb is very tender when pierced (about 1 hour).
Skim and discard fat from sauce.
When lamb is almost tender, in a 5- to 6-quart pan, cook rustici in 3 quarts boiling water just until tender to bite (10 to 12 minutes); or cook according to package directions.
Drain well and transfer to a warm deep platter; spoon sauce and ribs over pasta.
Sprinkle with remaining 1 tablespoon parsley.