directions
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1
Make rotini and set aside
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2
Cook the ground sirloin in a large skillet over medium-high heat,until browned, about 10 minutes
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3
Transfer to a strainer to drain off the fat
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4
Wipe out the skillet, add the olive oil and heat over medium heat
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5
Add the onion and bell pepper; stir to coat with the oil
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6
Add the eggplant, raise the heat to high and cook, stirring often, 5 minutes
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7
Add the beef broth and cook, stirring often, until the broth is absorbed, about 5 minutes
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8
Add the beef, chopped tomato and garlic
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9
Cover, reduce the heat, and cook until the eggplant is tender, about 10 minutes
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10
Uncover and cook until some of the liquid is evaporated and the sauce is slightly thickened, about 3 minutes
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11
Season with the salt and pepper
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12
Meanwhile, cook the rotini until al dente and drain well
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13
Transfer the pasta to a large serving bowl
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14
Top with the sauce and toss
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15
Sprinkle the Parmesan cheese over the top and serve.
ROTINI WITH EGGPLANT AND BEEF
ingredients
- 1 full load of pasta dough made into rotini
- 1/2 pound ground sirloin
- 2 tablespoons olive oil
- 1/2 cup chopped onion
- 2/3 cup red bell pepper, diced (1/4 inch)
- 1 eggplant, peeled and cut into 1/2-inch cubes
- 1/2 cup beef broth, preferably unsalted
- 1-1/2 cups tomato, coarsely chopped
- 1 garlic clove, crushed through a press
- 1/4 teaspoon salt
- salt and freshly ground black pepper to taste
- 2 tablespoons grated Parmesan cheese