Pasta with Lamb, Eggplant and Yogurt Sauce

Pasta with Lamb, Eggplant and Yogurt Sauce
Serves 4-6

1 pound eggplant, in 1/2 -inch cubes
extra virgin olive oil
salt
3 garlic cloves, minced
1 large shallot, minced
1 pound ground lamb
red pepper flakes, to taste
black pepper to taste
1.5 tablespoons chopped fresh mint or dill, more to taste
1 pound smaller pasta
1 small container greek yogurt (~2/3c)
10oz Bag spinach
1 Pint Cherry/grape Tomatoes

1. Preheat oven to highest setting.

2. Toss eggplant with oil and a large pinch of salt. Spread on a baking
sheet and roast until crisp and brown, 15 to 20 minutes.

3. In a large skillet, heat more oil. Add garlic and the shallot andsauté
until fragrant. Add lamb, salt, red pepper flakes and black pepper to
taste. Sauté until lamb is no longer pink, about 5 minutes. Stir in mint
or dill and cook for another 2 minutes. Stir eggplant into lamb.

4. Cook pasta according to package directions.

5. Drain pasta and mix everything up.