Bring a large pot of water to a boil. Cook the pasta 8 to 10 minutes or according to package directions. Meanwhile, cook the lamb (or beef), GARLIC and FENNEL SEED in a large nonstick skillet over medium-high heat, breaking up the meat with the back of a spoon, until the meat is browned, 3 to 5 minutes. Add the eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 4 minutes. Reduce heat to medium, add the tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 3 minutes. Stir in the OREGANO, salt and PEPPER. Drain the pasta; serve topped with the sauce and sprinkled with pine nuts and feta, if using.
TIP: To toast pine nuts, place in a small skillet, cook over medium heat, stirring frequently, until lightly golden, 4-6 minutes.
Prep. time: 10 minutes
Cooking time: 15 minutes
Servings 4; Serving Size 1 1/2 cups (169g); Calories 240; Calories from fat 60; Total fat 6g; Cholesterol 20mg; Sodium 170mg; Carbohydrate 30g; Dietary Fiber 5g; Sugars 5g; Protein 10g.