How to Make It
Cook pasta in a large pot of generously salted water according to package directions for al dente. Drain, reserving 1 cup cooking water; set aside.
Melt butter in a large skillet over medium-high. Whisk in tomato paste; cook, stirring occasionally, 1 minute. Add Turkish-Style Beef and Eggplant Stew mixture; cook, stirring often, until heated through, about 2 minutes. Add pasta and reserved cooking water; cook, tossing occasionally, until liquid reduces and coats noodles, about 3 minutes. Season with pepper; garnish with cheese.