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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Originally from Eating Well Magazine. Outstanding and fast. Ingredients:
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) |
Directions:
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.
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