Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.
Provided by ATHOM73
Categories Fruits and Vegetables Vegetables Eggplant
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.
Nutrition Facts : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g
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