Pasta With Eggplant And Pork

• 1 1/2 cups chicken stock
• 1 pinch saffron thread, about 24
• 1 medium firm eggplant
• salt and pepper
• 3 tablespoons extra virgin olive oil
• 1 lb ground pork
• 1 teaspoon fennel seed
• 3 -4 garlic cloves, finely chopped
• 1 small onion, very finely chopped
• 2 tablespoons fresh thyme leaves, finely chopped
• 1 hot chili pepper, finely chopped
• 1/2 cup white wine
• 1/2 cup heavy cream
• 1 lb short-cut pasta, whatever shape you like
• pecorino romano cheese

1. Place chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate flavor.
2. Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.
3. Place a large pot of water over high heat for the pasta.
4. Heat olive oil over medium to medium-high heat. Add pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.
5. Squeeze any liquid from the eggplant then stir it into the pork. Cook about 10-12 minutes, stirring frequently until eggplant is tender. Deglaze with white wine, stir a minute then add reduced saffon-infused stock - about 1 cup. Stir in cream and simmer over low heat while pasta cooks.
6. Cook pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding liquid as necessary to combine. Toss 1-2 minutes.
7. Serve in shallow bowls topped with freshly grated Pecorino and a bit more thyme for garnish.

chicken stock, saffron thread, eggplant, salt, extra virgin olive oil, ground pork, fennel seed, garlic, onion, thyme, hot chili pepper, white wine, heavy cream, shortcut pasta, pecorino romano cheese

Taken from www.food.com/recipe/pasta-with-eggplant-and-pork-442560 (may not work)