Spaghetti With Eggplant And Meat Sauce

• 1 None eggplant, trimmed and cut into cubes
• 2 tbsp olive oil
• 1 lb ground beef
• 2-3 cloves garlic, finely chopped
• 1 None onion, peeled and finely chopped
• 1 tbsp tomato paste
• 1 1/4 lb tomatoes, diced
• 1 - 13.5 oz can chopped tomatoes
• 8 oz spaghetti
• 1/4 lb Pecorino cheese, grated, a little reserved for garnish
• 1/3 cup fresh basil, leaves picked, a little reserved for garnish

1. Place eggplant in a bowl and sprinkle with salt. Set aside.
2. Heat oil in a large frying pan, add ground beef and brown for 2-3 mins, breaking up with a wooden spoon. Add garlic and onion and cook for 2-3 mins. Add tomato paste then add diced tomatoes and chopped tomatoes, bring to a boil then reduce heat and simmer for 8-10 mins. Pat eggplant dry with paper towels then add, cover and simmer for 12 mins.
3. Meanwhile, cook pasta according to package instructions. Drain then toss with pasta sauce along with cheese and basil. Season then distribute between 4 serving plates. Garnish with remaining cheese and basil.

eggplant, olive oil, ground beef, garlic, onion, tomato, tomatoes, tomatoes, pecorino cheese, fresh basil

Taken from recipes-plus.com/api/v2.0/recipes/18938 (may not work)