Serves: 6, Calories: 576, Time: 45 mins

Ingredients:

• 250g dry pasta.  873
• 1 tbsp veg oil.  124
• 1 large onion, diced.  75
• 2 aubergines, diced.  150
• 500g (20% fat) lamb mince.  1345
• 3 tsp garlic purée.  51
• 2 x 400g tin tomatoes.  200
• 2 tbsp tomato purée.  102
• 1 tsp cinnamon
• ¼ tsp nutmeg
• 1 tsp dried oregano
• 2 x Knorr Lamb stock pots.  120
• 150g feta, crumbled.  414

Method:

1. In large saucepan; Cook pasta. Drain. Reserve 3 tbsp pasta water.
2. Meanwhile, in sauté pan; Sauté onion and aubergine in oil for 2-3 mins on high heat.
3. Lower heat to medium, add 3 tbsp fresh water. Cover. Cook for 5 mins.
4. Add lamb and garlic. Brown for 5 mins. Stir in tomatoes, purée, stock pots, cinnamon, nutmeg and oregano.
5. Cover. Simmer for 15 mins, stirring occasionally. Season to taste.
6. Stir reserved pasta water into lamb.
7. Serve with pasta. Scatter feta on top.

Calories = 3454

• 3454 / 6 = 576