Beef and Eggplant Ragu with Rigatoni

Bring a large pot of water to a boil for the pasta.
 
Preheat a large, nonstick or cast-iron skillet over medium-high to high heat with olive oil, two turns of the pan. Add the beef and cook, stirring occasionally, breaking up with a spoon until browned about 4 minutes; season with salt and pepper. Add the eggplant, garlic, oregano, fennel seeds and crushed red pepper, and cook, stirring often, until the eggplant is softened, 3-4 minutes. Add the tomato paste and stir until fragrant, about 1 minute. Add the wine and stir until absorbed, about 3 minutes. Add the stock and the tomatoes and their juices, crushing the tomatoes with your hands as you add them into the pan. Reduce the heat to medium-low and simmer at a low bubble while cooking the pasta.

 
Cook the pasta in boiling salted water to a little under al dente. Reserve a cup of cooking water before draining.
 
Add the pasta to the ragu along with half the starchy water and toss until the pasta is al dente, about 1 minute. Season to taste, adding more starchy water if too dry.
 
Top with a drizzle of olive oil and some cheese and serve from the skillet into shallow bowls.