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Rachael and John's Anniversary Meal: Pasta with Eggplant and Pork


  • 1 1/2 cups chicken stock

  • A good pinch of saffron threads (about 24 threads)

  • 1 medium size firm eggplant (a little over a pound or so in weight)

  • Salt and pepper

  • 3 tablespoons extra virgin olive oil (EVOO)

  • 1 pound ground pork

  • 1 teaspoon fennel pollen or fennel seed (1/3 palmful)

  • Salt and pepper

  • 3-4 cloves garlic, finely chopped or grated

  • 1 small onion, grated or very finely chopped

  • 2 tablespoons fresh thyme leaves, finely chopped, plus more for garnish

  • 1/2 Italian red cherry or Fresno chili pepper, finely chopped

  • 1/2 cup white wine

  • 1/2 cup heavy cream

  • 1 pound short-cut pasta, whatever shape you like

  • Pecorino Romano cheese


Place the chicken stock and saffron threads in a small pot. Bring to a simmer to infuse and concentrate the flavor.

Meanwhile, peel half the skin off the eggplant. Dice very finely into 1/8-inch pieces. Sprinkle with salt and reserve.

Place a large pot of water over high heat for the pasta.

Heat the EVOO, three turns of the pan, over medium to medium-high heat. Add the pork and lightly brown while finely crumbling it into tiny bits. Season with fennel, salt, pepper, garlic, onion, thyme and a little chili pepper.

Squeeze any liquid from the eggplant, then stir it into the pork. Cook for about 10-12 minutes, stirring frequently until the eggplant is tender. Deglaze with white wine, stir a minute then add the reduced saffon-infused stock, about 1 cup. Stir in the cream and simmer over low heat while the pasta cooks.

Cook the pasta to al dente. Reserve 1/2 cup starchy cooking liquid, then drain and toss the pasta with the sauce, adding the liquid as necessary to combine. Toss for 1-2 minutes.

Serve in shallow bowls topped with freshly grated Pecorino Romano and a bit more thyme for garnish.