Rigatoni with Beef & Eggplant Ragu

http://www.eatingwell.com/recipes/rigatoni_with_beef_eggplant_ragu.html

From EatingWell:  April/May 2006

Eggplant gives this pasta sauce a rich meatiness that complements the ground beef. Plus the eggplant allows us to use a little less beef but still have a generous and hearty serving.

4 servings | Active Time: 25 minutes | Total Time: 35 minutes

Ingredients

• 8 ounces whole-wheat rigatoni, rotini or penne
• 8 ounces 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 (see Tip)
• 1/2 cup crumbled feta, (optional)

Preparation

1. Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.
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. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.

Nutrition

Per serving : 399 Calories; 7 g Fat; 1 g Sat; 3 g Mono; 30 mg Cholesterol; 57 g Carbohydrates; 22 g Protein; 11 g Fiber; 345 mg Sodium; 788 mg Potassium

3 Carbohydrate Serving

Exchanges: 3 starch, 2 vegetable, 2 very lean meat, 1 fat

Tips & Notes

• Make Ahead Tip: Prepare the sauce (Step 2); cover and refrigerate for up to 2 days.

• Tip: To toast pine nuts, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.