Lamb-And-Caponata Pasta Toss

• 8 ounces uncooked ziti (short tube-shaped pasta)
• Cooking spray
• 1/2 pound lean ground lamb or ground round
• 1 tablespoon olive oil
• 3 cups diced peeled eggplant (about 8 ounces)
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 tablespoon balsamic vinegar
• 1/4 teaspoon crushed red pepper
• 2 (14.5-ounce) cans diced tomatoes with basil, garlic, and oregano, undrained
• 1/4 cup chopped fresh or 4 teaspoons dried basil
• 1/4 cup grated Parmesan cheese

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. Add lamb; cook until browned, stirring to crumble. Remove the lamb from pan. Add oil, eggplant, onion, and garlic to pan; saute for 8 minutes. 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.
3. Drain pasta; place in a large bowl. Add lamb mixture and basil, and toss well. Serve with cheese.

pasta, cooking spray, lean ground lamb, olive oil, onion, garlic, balsamic vinegar, red pepper, tomatoes, basil, parmesan cheese

Taken from www.myrecipes.com/recipe/lamb-and-caponata-pasta-toss (may not work)