Make rotini and set aside

Cook the ground beef in a large non-stick skillet over medium-high heat, crumbling the meat with the side of a spoon until browned, about 10 minutes

Transfer the browned ground beef to a strainer to drain off the fat

Wipe out the skillet, add the olive oil and heat over medium heat

Add the onion and bell pepper; stir to coat with the oil

Add the eggplant, raise the heat to high and cook, stirring often, 5 minutes

Add the beef broth and cook, stirring often, until the broth is absorbed, about 5 minutes

Add the cooked ground beef, chopped tomato and garlic

Cover, reduce the heat to medium and cook until the eggplant is tender, about 10 minutes

Uncover and cook until some of the liquid is evaporated and the sauce is slightly thickened, about 3 minutes

Season with the salt and pepper

Meanwhile, cook the rotini until al dente, drain, and transfer to a large heated serving bowl

Top with the sauce and toss

Sprinkle the Parmesan cheese over the top and serve.