Lamb pasta caponata
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3 tbsp olive oil
350g (4) lamb fillets, thicky sliced
½ small eggplant, small dice
2 sticks celery, thinly sliced
410g can Ardmona DUO Chopped Tomatoes and Paste with Roasted Capsicum
250g dried Penne pasta
½ cup stuffed green olives
½ cup slivered almonds
Juice of ½ lemon
Check out Florence Henderson's short cut kitchen tips, thanks to Ardmona Duo, at www.bookofbetterways.com.au.
- Heat oil in a large frying pan. Add lamb, eggplant, celery and cook over high heat, stirring for 3 minutes or until lamb browns.
- Add Ardmona DUO Chopped Tomatoes and Paste with Roasted Capsicum, cover, reduce heat and simmer for 8 minutes or until lamb is tender.
- Cook pasta in a large saucepan of boiling water, according to packet directions. Drain and add to the lamb mixture.
- Toss together with olives, almonds and lemon juice.
- Top with rocket.