Ingredients

• 8 ounces whole-wheat rigatoni or penne

  1/2 pound 92%-lean ground beef

  4 cloves garlic , chopped

  1/2 teaspoon fennel seed

  3 cups diced eggplant (about 1/2 medium)

  2 teaspoons extra-virgin olive oil

  2 8-ounce cans no-salt-added tomato sauce

  1 cup red wine

  1 tablespoon chopped fresh oregano or 1 teaspoon dried

  1/2 teaspoon salt

  1/2 teaspoon freshly ground pepper

  2 teaspoons pine nuts , toasted

  1/2 cup crumbled feta (optional)

 

Directions

1. 1- Bring a large pot of water to a boil. Cook pasta according to package directions.
2. 2- Meanwhile, cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. Stir in oregano, salt and pepper.
3. 3- Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.