Recipes

ROTINI WITH EGGPLANT AND BEEF SAUCE
  • Ingredients
  • 1 full load of pasta dough made into rotini
  • 1/2 pound ground sirloin
  • 2 tablespoons olive oil
  • 1/4 cup chopped onion
  • 1/2 cup red bell pepper, diced
  • 1 medium eggplant, peeled and cut into 1/2-inch cubes
  • 1/3 cup beef broth, preferably unsalted
  • 1 cup tomato, coarsely chopped
  • 1 clove garlic, crushed through a press
  • salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon freshly grated Parmesan cheese
Directions
  1. Make rotini and set aside
  2. Cook the ground beef in a large non-stick skillet over medium-high heat, crumbling the meat with the side of a spoon until browned, about 10 minutes
  3. Transfer the browned ground beef 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 cooked ground beef, chopped tomato and garlic
  9. Cover, reduce the heat to medium 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, drain, and transfer to a large heated serving bowl
  13. Top with the sauce and toss
  14. Sprinkle the Parmesan cheese over the top and serve.


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