Lamb and Eggplant Pappardelle

Ingredients:

●      4 cups cooked parpadelle, add a small amount of olive oil.

●      ¼ cup fresh basil leaves, roughly torn

●      ½ cup feta cheese, crumbled

●      1 cup Homemade Bold and Browned Beef Stock, Unsalted

●      1 cup tomato sauce

●      1 Pound boneless lamb chuck/shoulder, sliced into 2”x½” strips

●      1 cup eggplant, peeled, cubed

●      ¼ tsp. kosher salt, add more if needed

●      ¼ tsp. red pepper flakes”

●      ¾ cup white onion, minced

●      ¼ cup green olives olive oil, do not drained, roughly chopped

●      1 Tbsp. balsamic vinegar

●      1 Tbsp. fresh basil, minced

Directions:

1.    Pour sauce ingredients into the Yedi Pressure Cooker.

2.    Press: SLOW COOKER and LOW. Set the timer to 6 hours. Secure lid.

3.    After the cooking cycle, stir in pappardelle. Taste. Adjust seasoning if needed.

4.    Pour noodles with sauce into plates. Garnish lightly with basil leaves and feta cheese just before serving.