Beef And Eggplant Ragu

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 lb 96% lean ground beef
• 4 garlic cloves, chopped
• 1/2 teaspoon fennel seed
• 3 cups diced eggplants (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 oregano
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground pepper
• 2 teaspoons pine nuts, toasted
• 1/2 cup crumbled feta (optional)

Recipe

• 1 cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes.
• 2 add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes.
• 3 add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes.
• 4 stir in oregano, salt and pepper.
• 5 serve topped with the sauce and sprinkled with pine nuts and feta, if using.