Eggplant Goulash

Adapted from Rachelray.com
Serves 4

1 ½ pounds ground beef
1 tablespoon olive oil
Salt and pepper to taste
1 teaspoon oregano
Pinch cinnamon
1 onion, chopped fine
4 cloves garlic, minced
1 small eggplant, peeled and diced
1 box frozen spinach, thawed, excess liquid squeezed out
1 15-oz can tomato sauce
½  pound orzo pasta, cooked and drained

Heat oil in a large skillet and add beef. Cook about 5 minutes or until browned. Drain off excess fat. Season with salt, pepper, oregano, and cinnamon. Add the onion, garlic, and eggplant and cook for about 10 minutes. Stir in spinach and tomato sauce. Simmer a few minutes and adjust seasonings. Stir in the orzo. Serve goulash with chopped parsley and feta cheese if desired.