I found it!  I misplaced this recipe and was so bummed out.  But wouldn't you know that I find things when I clean my office. 

I originally found this recipe in Woman's Day back in April 2001.  Oh the days gone by!  I was living with my sister in my condo and barely making it week to week and month to month.  Hence the reason this came out of the Budget Cook section of that month's magazine.  Even today, though my circumstances are much better, I still try to keep the majority of our weeknight meals with a budget in mind.  Plus, this is really easy to put together and is finished within 30 minutes so it really is a perfect weeknight meal all around.

The ingredients may seem like a strange combination, at least it did to me at first, but it works.  Trust me.  It even works if you add WAY too much cinnamon, but I wouldn't know anything about that... And if you're looking for a way to add more vegetables to your diet, or if you think you don't like eggplant, this recipe is perfect!  The eggplant picks up the flavor of the sauce while keeping a nice texture.  This could also easily made vegetarian by omitting the meat and doubling the eggplant.

I served this over whole wheat thin spaghetti, but I would suggest something bulkier like a rigatoni.

Here is the recipe including my adaptations:

• 1 Tbsp olive oil
• 12 oz. lean ground beef
• 1 large onion, chopped
• 1 Tbsp minced garlic
• 1/2 tsp each of salt and pepper
• 1 medium eggplant, cut into 3/4 chunks
• 16 oz. tomato sauce 
• 1/3 cup raisins
• 1 Tbsp freshly grated lemon peel
• 2 tsp ground cumin
• 1/2 tsp Italian seasoning
• 1/4 tsp ground cinnamon

Heat oil in a large nonstick skillet over medium heat.  Add beef, onion and garlic, and cook, breaking up clumps of meat with a wooden spoon, for 2 to 3 minutes until the meat is no longer pink.

Stir in remaining ingredients and 2/3 cup water.  Bring to a simmer, reduce heat, cover and cook, stirring occasionally, about 25 minutes or until eggplant is very tender.  Serves 4.