Recipes

ROTINI WITH EGGPLANT AND BEEF
  • Ingredients
  • 1 full load of pasta dough made into rotini
  • 1/2 pound ground sirloin
  • 2 tablespoons olive oil
  • 1/2 cup chopped onion
  • 2/3 cup red bell pepper, diced (1/4 inch)
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1/2 cup beef broth, preferably unsalted
  • 1-1/2 cups tomato, coarsely chopped
  • 1 garlic clove, crushed through a press
  • 1/4 teaspoon salt
  • salt and freshly ground black pepper to taste
  • 2 tablespoons grated Parmesan cheese
Directions
  1. Make rotini and set aside
  2. Cook the ground sirloin in a large skillet over medium-high heat,until browned, about 10 minutes
  3. Transfer to a strainer to drain off the fat
  4. Wipe out the skillet, add the olive oil and heat over medium heat
  5. Add the onion and bell pepper; stir to coat with the oil
  6. Add the eggplant, raise the heat to high and cook, stirring often, 5 minutes
  7. Add the beef broth and cook, stirring often, until the broth is absorbed, about 5 minutes
  8. Add the beef, chopped tomato and garlic
  9. Cover, reduce the heat, and cook until the eggplant is tender, about 10 minutes
  10. Uncover and cook until some of the liquid is evaporated and the sauce is slightly thickened, about 3 minutes
  11. Season with the salt and pepper
  12. Meanwhile, cook the rotini until al dente and drain well
  13. Transfer the pasta to a large serving bowl
  14. Top with the sauce and toss
  15. Sprinkle the Parmesan cheese over the top and serve.


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