Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes

Name: Sicilian Lamb Patties Braised with Eggplant, Peppers, and Tomatoes
Yield: 6 Servings
Ingredients: 1/2 cup fresh breadcrumbs (from crustless French bread ground in processor); 1/4 cup water; 1 1/4 pounds ground lamb; 1/2 cup finely grated pecorino cheese; 1 large egg, beaten to blend; 1 tablespoon chopped fresh mint; 1 tablespoon chopped fresh marjoram; 1 teaspoon coarse kosher salt; 1/2 teaspoon freshly ground black pepper; 1/8 teaspoon ground cinnamon; large eggplant (1 to 1 1/4 pounds), unpeeled, cut into 1-inch cubes; 6 tablespoons extra-virgin olive oil, divided; Coarse kosher salt; 1 large red bell pepper, halved, seeded, cut into 1/2-inch-wide strips; 1 cup finely chopped onion; 1 1/3 cups dry white wine; 3 large garlic cloves, minced; 2 cups chopped seeded peeled red heirloom tomatoes; 2 teaspoons chopped fresh marjoram; 4 cups water; 1 teaspoon salt; 1 cup polenta (coarse cornmeal)*; Grated pecorino cheese

Photography by Hans Gissinger

August 4, 2008

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Recipe notes