Rating: 4.5 stars
21 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 7
  • 5 star values: 12
Mark Bittman
Recipe by Cooking Light October 2010

Gallery

John Autry; Styling: Cindy Barr

Recipe Summary

total:
45 mins
Yield:
6 servings (serving size: 1 cup sauce, about 3/4 cup pasta, and 2 teaspoons basil)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat olive oil in a Dutch oven over medium-high heat. Add onion, 1/4 teaspoon salt, 1/4 teaspoon pepper, and beef; cook 10 minutes or until beef is browned, stirring to crumble beef. Add eggplant, garlic, 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper; cook 20 minutes or until eggplant is very tender, stirring occasionally. Add tomato paste; cook 2 minutes, stirring constantly. Add wine; cook 1 minute, scraping pan to loosen browned bits. Add tomatoes; bring to a boil. Reduce heat; simmer 10 minutes, stirring occasionally and breaking up the tomatoes as necessary. Add remaining 1/4 teaspoon salt and red wine vinegar.

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  • Cook pasta according to package directions, adding 1 tablespoon kosher salt to cooking water. Drain. Toss pasta with sauce; sprinkle with basil leaves.

Nutrition Facts

323 calories; fat 7.3g; saturated fat 1.5g; mono fat 4.1g; poly fat 1.1g; protein 17.3g; carbohydrates 53.1g; fiber 12.3g; cholesterol 20mg; iron 3.9mg; sodium 553mg; calcium 92mg.
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