Low-Sodium Mediterranean Lamb Bolognese

Mediterranean Lamb & Eggplant Bolognese

Ingredients

• 1 teaspoon olive oil
• 1 medium yellow onion, diced
• 1 large eggplant (about 1 1/4 pounds), trimmed and diced
• 1/2 pound ground lamb
• 2 cloves garlic, minced
• 1/2 teaspoon sea salt
• 2 cups canned, jarred or boxed no salt added diced tomatoes
• 1 tablespoon no salt added tomato paste
• 1 tablespoon balsamic vinegar
• 3/4 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground black pepper
• 8 ounces whole-grain spaghetti
• 2 ounces crumbled feta cheese
• 2 tablespoons chopped fresh mint leaves

Directions

In a large nonstick skillet on medium, heat oil. Add onion and eggplant. Sauté, stirring often, until softened and beginning to brown, 8–10 minutes.

Increase heat to medium-high. Add lamb, garlic and salt and cook for about 5 minutes, breaking up with a wooden spoon, until lamb is browned. Add tomatoes, tomato paste, vinegar, oregano, cinnamon, pepper and 1/2 cup water. Reduce heat to medium-low, and simmer until eggplant is tender, about 15 minutes.

Meanwhile, cook pasta according to package directions. Drain; divide among serving bowls. Spoon Bolognese over pasta, and sprinkle cheese and mint over top.

Nutrition Information

Serves: 4 |  Serving Size: 1 cup spaghetti + 1 cup bolognese

Per serving: Calories: 481; Total Fat: 19g; Saturated Fat: 8g; Monounsaturated Fat: 7g; Cholesterol: 54mg; Sodium: 443mg; Carbohydrate: 59g; Dietary Fiber: 13g; Sugar: 12g; Protein: 21g

Nutrition Bonus: Potassium: 859mg; Iron: 20%; Vitamin A: 11%; Vitamin C: 31%; Calcium: 11%