Sloppy Saucy Joey

Serves 4


1 jar of Roasted Eggplant Sauce
1 lb ground lamb
1 whole onion (chopped)
1 whole bell pepper (chopped)
2 Tbsp EV olive oil
Fresh rustic bread
Fresh parsley
Salt & pepper to taste


In a medium skillet, sauté onions and peppers in the hot EV olive oil until caramelized (add a Tbsp water if too dry). Add the lamb, salt & fresh pepper to taste and stir until fully cooked. Stir in 2 cups of the Roasted Eggplant Sauce and heat through. Sprinkle some freshly chopped parsley. 

Spoon onto rustic multigrain rolls & pair with your favorite beer. Messy by design, but deliciously simple. Not just for kids anymore! Cheers!

Once you add the sauce in the pot, THAT’S when the magic happens!
Sauce it up!

Sauce it up!