Lamb-and-Caponata Pasta Toss

Ingredients

• 1 tablespoon balsamic vinegar 
• 0.3 cup teaspoons basil dried fresh chopped
• 29 ounce tomatoes diced with basil, garlic, and oregano, undrained canned
• 0.3 teaspoon pepper red crushed
• 8 ounces eggplant diced peeled
• 4  garlic cloves minced
• 0.5 pound ground round lean
• 1 tablespoon olive oil 
• 1 cup onion chopped
• 0.3 cup parmesan cheese grated
• 8 ounces ziti tube-shaped uncooked (short pasta)

Equipment

• bowl
• frying pan

Directions

1. Cook pasta according to package directions, omitting salt and fat.
2. While pasta cooks, place a large nonstick skillet coated with cooking spray over medium-high heat.
3. Add lamb; cook until browned, stirring to crumble.
4. Remove the lamb from pan.
5. Add oil, eggplant, onion, and garlic to pan; saut for 8 minutes.
6. Add vinegar, red pepper, and tomatoes, and bring to a boil. Cover, reduce heat, and simmer 10 minutes. Return lamb to pan; cook 2 minutes or until thoroughly heated.
7. Drain pasta; place in a large bowl.
8. Add lamb mixture and basil, and toss well.
9. Serve with cheese.