Recipe: Lamb Riblets, Cappellini and Sicilian Pasta Sauce (using eggplant in the sauce)

LAMB RIBLETS, CAPPELLINI AND SICILIAN PASTA SAUCE

2 pounds lamb riblets
1/4 cup water
2 cups Sicilian Pasta Sauce (recipe follows)
FOR SERVING:
1 (16 ounce) package capellini or angel hair pasta, cooked, drained
Freshly grated Parmesan cheese

Arrange the lamb in a single layer in a 9x13-inch baking pan.

Bake at 450 degrees F for 30 minutes or until very brown.

Remove the lamb to a 4- or 5-quart saucepan. Drain the pan drippings; return 1 tablespoon drippings to the pan. Pour in 1/4 cup water, stirring to scrape up any brown bits. Pour the liquid over the lamb in the saucepan.

Add 2 cups Sicilian Pasta Sauce. Bring to a boil and simmer, covered, for 1 hour or until the meat falls from the bone.

TO SERVE:
Place the pasta on individual plates and top with the lamb and sauce. Sprinkle with Parmesan cheese.

SICILIAN PASTA SAUCE
Makes 3 quarts sauce

1 whole head garlic, peeled and minced
1 large eggplant (about 1 3/4 pounds), peeled and cut into 1/2-inch cubes
1/3 cup olive oil
4 cans (15 ounces each) tomato sauce
1 (28 ounce) can pear tomatoes
1 1/2 cups port wine
1 1/2 cups chopped fresh parsley
3 tablespoons brown sugar
2 tablespoons oregano
2 bay leaves
1 cinnamon stick
Salt and pepper to taste

Combine the eggplant, garlic and olive oil in a 5-quart saucepan. Cook over medium high heat for 50 minutes or until the eggplant is falling apart, stirring frequently.

Add the undrained tomatoes; stir to break the tomatoes into chunks. Stir in the tomato sauce, port, parsley, brown sugar, oregano, bay leaves and cinnamon stick. Bring to a boil; reduce heat. Simmer, covered, for 1 hour or until reduced to 3 quarts.

Season with salt and pepper. Discard bay leaves and cinnamon stick.

Makes 4-6 servings
Source: Bravo! Recipes, Legends and Lore by University Musical Society