Eggplant and beef rigatoni from lhj

1 Servings

Ingredients

Quantity Ingredient
2 teaspoons Olive oil
1 cup Chopped onions
12 ounces White mushrooms; sliced
½ pounds Lean ground beef
½ pounds Eggplant; cut into 1/2-inch cubes
⅓ cup Chicken broth
2 teaspoons Minced garlic
¾ teaspoon Salt
¼ teaspoon Thyme
⅛ teaspoon Crushed red pepper
2 tablespoons Balsamic vinegar
1 can (16 oz.) whole tomatoes in puree
1 pounds Rigatoni or penne; cooked according to package directions
2 tablespoons Chopped fresh parsley

Directions

1. Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms; cover and cook 4 minutes. Uncover and cook, stirring frequently, 7 to 8 minutes, until lightly browned. Add beef, breaking up with spoon; cook until browned, 2 to 3 minutes more. Transfer to bowl.

2. Add eggplant and broth to same skillet; cover and cook 5 minutes.

Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes. Stir in vinegar. Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon. Cover; simmer 5 minutes to blend flavors. Toss with rigatoni and parsley in large bowl. Makes 6 servings.

Prep time: 15 minutes Cooking time: 25 to 27 minutes Degree of difficulty: Easy Low-fat

(C) Copyright 1997, Meredith Corporation, All Rights Reserved Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list [LHJRECIPE@...] on Friday, January 02, 1998 5:44 AM NOTES : FROM LHJ ONLINE To make this quick-cooking pasta hearty, we used lean ground beef. To keep it low-fat, we added plenty of mushrooms and onions and simmered the eggplant, instead of frying it, until tender.

Recipe by: LHJ Kitchen [lhjkitchen@...] Posted to MC-Recipe Digest by "abprice@..." <abprice@...> on Feb 13, 1998

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