This is a good recipe. I didn't add the wine and I brined the eggplant for a half hour and simmered it along with all the rest of the ingredients for a good hour. I'm not sure what the pine nuts add...
Rigatoni with Beef & Eggplant Ragu
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.
2 Reviews for Rigatoni with Beef & Eggplant Ragu
I needed to make some changes to this recipe to make it work. The eggplant needs to cook much longer than the recipe says and it should be salted and drained before its added so its not so bitter. Also, I would add a large onion next time and saute it before adding the beef. We used lean cut freshly ground steak which made all the difference and I also added basil.