Mediterranean Mostaccioli

Total Time: 25 mins Preparation Time: 10 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 6 ounces dried mostaccioli pasta or 6 ounces gemelli pasta
• 1/2 medium eggplant, cubed (about 3 cups)
• 2 cups sliced zucchini
• 8 ounces lean ground beef
• 2 (14 1/2 ounce) cans diced tomatoes with basil oregano and garlic, undrained
• 1/2 cup raisins
• 1/4 cup snipped fresh basil
• 1/2 teaspoon ground cinnamon
• 2 tablespoons balsamic vinegar
• crumbled feta cheese (optional)

Recipe

• 1 cook pasta according to package directions, adding eggplant and zucchini the last 2 minutes of cooking; drain. return to saucepan; cover and keep warm.
• 2 meanwhile, for sauce: in a large skillet cook ground meat until brown. drain off fat. stir in tomatoes, raisins, basil, and cinnamon. bring to a boil; reduce heat.
• 3 cover and simmer for 5 minutes, stirring once or twice. remove from heat; stir in vinegar.
• 4 transfer pasta mixture to a warm serving platter. spoon the sauce over pasta mixture. if desired, sprinkle with feta cheese.