Beef And Eggplant Ragu - cooking recipe

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)

Preparation

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.
Serve topped with the sauce and sprinkled with pine nuts and feta, if using.