This recipe first appeared in Woman’s Day.
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Ingredients
Method
1.In a large frying pan, heat half the oil on high. Season lamb and sear for 4-5 minutes until browned and slightly crispy. Remove from pan.
2.Heat remaining oil in pan on high. Sauté eggplant and capsicum for 4-5 minutes. Add shallot and garlic, then cook for 3 minutes until tender.
3.Return lamb to pan. Add vinegar, raisins, capers and sugar, stirring to combine. Simmer for 3 minutes.
4.In a saucepan of salted boiling water, cook pasta until al dente. Drain, reserving 1/3 cup cooking water. Return to pan with lamb mixture and toss to combine. Scatter over pine nuts and parsley.
