Mediterranean Mostaccioli

Eggplant, garlic flavor tomatoes, and a hint of cinnamon.

• Ready In: 25 mins
• Serves: 4

Ingredients

• 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 1/2ounce) 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)

Directions

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.