Ingredients:
10 ounce uncooked whole-wheat fettuccine
1/2 pound ground sirloin
1 can whole tomatoes, undrained
8 cups chopped eggplant
2 1/4 cups chopped onion
1/2 cup red wine
1/4 cup small fresh basil leaves
2 tbsps olive oil
1 tbsp minced garlic
1 tbsp tomato paste
1 tbsp red wine vinegar
1 tbsp kosher salt
3/4 tsp kosher salt, divided
1/2 tsp freshly ground black pepper, divided
[Source: My Recipes]
How To Make:
1. Heat olive oil in a Dutch oven over medium-high heat.
2. Add onion, 1/4 tsp salt, 1/4 tsp pepper, and beef. Cook 10 minutes or until beef is browned, stirring to crumble beef.
3. Add eggplant, garlic, 1/4 tsp salt, and remaining 1/4 tsp pepper. Then cook 20 minutes or until eggplant is very tender, stirring occasionally.
4. Add tomato paste, cook 2 minutes, stirring constantly.
5. Add wine then cook 1 minute, scraping pan to loosen browned bits.
6. Add tomatoes, bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 tsp salt and red wine vinegar.
7. Cook pasta according to package directions, adding 1 tbsp kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.
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