Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
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  • 1 star values: 0

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.

Source: EatingWell Magazine, April/May 2006

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of water to a boil. Cook pasta until tender, 8 to 10 minutes or according to package directions.

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  • 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.

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

Tips

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.

Nutrition Facts

399 calories; protein 21.9g; carbohydrates 57.5g; dietary fiber 10.4g; sugars 4.5g; fat 6.8g; saturated fat 1.4g; cholesterol 30mg; vitamin a iu 1148.3IU; vitamin c 17.9mg; folate 57.3mcg; calcium 63.5mg; iron 4.4mg; magnesium 124.8mg; potassium 791.6mg; sodium 344.6mg; thiamin 0.4mg.

3 starch, 2 vegetable, 2 lean meat, 1 fat

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