Rigatoni with Lamb and Eggplant Ragu

Serves 4

13.25 oz. box whole wheat rigatoni or penne
1 lb. ground lamb
6 cloves garlic, minced
1/2 tsp. fennel seed, toasted, then crushed
3 cups diced eggplant
1 Tbsp. olive oil
3 8 oz. cans tomato sauce
1 cup red wine
3 Tbsp. chopped fresh oregano
1 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbsp. pine nuts, toasted
3/4 cup crumbled Feta cheese

Boil salted water and cook pasta according to package directions. Saute lamb, garlic and fennel in large saucepan over medium heat until lamb is browned (4-5 minutes). Add eggplant and oil and saute until eggplant is soft, stirring as it cooks. Add tomato sauce and wine and cook until sauce thickens (10 minutes). Add oregano, salt, pepper, and pine nuts and stir through. Combine with pasta and top with Feta cheese.