- Cook pasta according to package directions, adding eggplant and zucchini the last 2 minutes of cooking; drain. Return to saucepan; cover and keep warm.
- 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.
- Cover and simmer for 5 minutes, stirring once or twice. Remove from heat; stir in vinegar.
- Transfer pasta mixture to a warm serving platter. Spoon the sauce over pasta mixture. If desired, sprinkle with feta cheese.