I love lamb and roasted veggies- and when I dont get around to serving everything day one it becomes a wonderful ragu :)

Serves 4

• 1 cup Left over red wine
• 2 cups Left over roasted eggplant and zucchini
• 1 pound left over lamb balls diced
• 10 ounces Can diced roasted tomatoes (
• 2 tablespoons honey
• 1 tablespoon balsamic vinegar
• 1/2 roasted thinly sliced diced onion
• 5 roasted garlic cloves
• 1/4 cup EVO
• 1 bunch CHOPPED BASIL
• PARMASEAN
• 2 tablespoons Penzey Northwoods seasoning ( 1 tsp of -coarse flake salt, paprika, black pepper, thyme, rosemary, garlic and chipotle)
• 1-2 tablespoon soy sauce

1. In food processor combine lamb, eggplant, zucchini, evo, ½ c wine, slowly add in honey , 1TBSP soy sauce, vinegar, ½ can tomatoes, garlic, onion- blend until well incorporated
2. In large sauce pan- add blend mixture with remain tomatoes, add Northwood’s seasoning, remaining wine, taste and add additional tbsp of soy sauce if needed cook mixture over low heat for 30 mins
3. Garnish with basil and parmesean and serve with favorite paste , rice, or pita
4. ENJOY!