Ingredients:

1 (8 ounce) package whole-wheat rigatoni or penne
1/2 pound 92%-lean ground beef
4 cloves garlic, chopped
1/2 teaspoon fennel seed
3 cups diced eggplant
2 teaspoons extra-virgin olive oil
2 (8 ounce) cans cans no-salt-added tomato sauce
1 cup red wine
1 tablespoon chopped fresh oregano
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
2 teaspoons pine nuts, toasted
1/2 cup crumbled feta (optional)

Method:

Bring a large pot of water to a boil. Cook pasta according to package directions.

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.