1. Cook beef, garlic and fennel seeds in a large nonstick skillet over medium heat, until the beef is browned, about 3 minutes. 2. Add eggplant and oil; cook, stirring occasionally, until the eggplant browns, about 5 minutes. 3. Add tomato sauce and wine; cook, stirring occasionally, until the sauce thickens, about 10 minutes. 4. Stir in oregano, salt and pepper. 5. Serve topped with the sauce and sprinkled with pine nuts and feta, if using. ---------------------------------------------------------------------------
Nutrition
Ingredients
