Lamb and Eggplant Ragu Steve Vande Zande's partner, Brett Lipshutz, shares this yummy AND healthy ragu recipe. We understand why it's one of Steve's favorites. 4 oz. whole wheat rigatoni or penne pasta 4 oz. ground lamb or lean ground beef 2 cloves garlic, chopped (or 1/2 tsp. PENZEYS MINCED GARLIC) 1/4 tsp. FENNEL SEED 1 1/2 Cups diced eggplant (peel if desired) 1 tsp. extra-virgin olive oil 1 8-oz. can no-salt-added tomato sauce 1/2 Cup red wine 1 1/2 tsp. chopped fresh oregano or 1/2 tsp. TURKISH OREGANO 1/4 tsp. salt 1/4 tsp. PENZEYS PEPPER 1 tsp. pine nuts, toasted (see Note) 1/4 Cup crumbled feta (optional)

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