Ingredients

• 8 ounces whole-wheat rigatoni, rotini or penne
• 4 ounces ground lamb or lean ground beef
• 2 cloves garlic, chopped
• 1/4 teaspoon fennel seed
• 1 1/2 cups diced eggplant
• 1 teaspoon extra-virgin olive oil
• 1 8-ounce ca no-salt-added tomato sauce
• 1/2 cup red wine
• 1 1/2 teaspoons chopped fresh oregano or 1/2 teaspoon dried
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 1 teaspoon pine nuts, toasted (see Tip)
• 1/4 cup crumbled feta, (optional)

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Cooking Directions

Step 1

Bring a large pot of water to a boil. Cook pasta 8 to 10 minutes or according to package directions.

Step 2

Meanwhile, cook lamb (or beef), garlic and fennel seed in a large nonstick skillet over medium heat, breaking up the meat with the back of a spoon, until the lamb (or beef) is browned, 3 to 4 minutes. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in oregano, salt and pepper.

Step 3

Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.