Greek Lamb, Feta And Eggplant Pasta

• 1 None medium eggplant, roughly chopped
• 1 lb lamb loin
• 2 tbsp olive oil
• 9 oz large pasta shells
• 1 None medium red onion, thinly sliced
• 3.5 oz baby arugula
• 2 None medium tomatoes, deseeded, thinly sliced
• 2 tbsp fresh oregano leaves
• 7 oz feta cheese, crumbled
• None None FOR THE BALSAMIC VINAIGRETTE
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• 2 cloves garlic, minced
• 2 tbsp whole grain mustard

1. Place eggplant in a colander and sprinkle with salt. Let stand for 5 mins then rinse under cold water. Drain on paper towels.
2. Heat 1 tbsp oil in a large nonstick frying pan over medium heat. Cook lamb, in batches, for 3-4 mins, or until browned and cooked to your liking. Let rest for 5 mins then slice thickly.
3. Add remaining oil to pan. Cook eggplant, in batches, for 2-3 mins, or until browned all over and tender.
4. Meanwhile, cook pasta in boiling salted water until al dente. Drain then transfer to a large bowl along with lamb, eggplant and remaining ingredients.
5. Whisk together all ingredients for balsamic vinaigrette then drizzle over salad and toss to combine. Serve.

eggplant, lamb loin, olive oil, pasta shells, red onion, baby arugula, tomatoes, oregano, feta cheese, vinaigrette, balsamic vinegar, olive oil, garlic, grain mustard

Taken from recipes-plus.com/api/v2.0/recipes/34298 (may not work)