Directions:
- Place eggplant in colander and weight down with plate to drain juices.
- Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
- Add ground beef, breaking up with spoon; cook until browned.
- Drain well, then transfer to bowl.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 162.6 Kcal (681 kJ) | ||
| Calories from fat | 37.52 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.17g | 6% | |
|---|---|---|---|
| Cholesterol | 23.44mg | 8% | |
| Sodium | 371.02mg | 15% | |
| Potassium | 484.75mg | 10% | |
| Total Carbs | 32.28g | 11% | |
| Sugars | 5.53g | 22% | |
| Dietary Fiber | 3.9g | 16% | |
| Protein | 14.25g | 29% | |
| Vitamin C | 7.3mg | 12% | |
| Iron | 20.4mg | 113% | |
| Calcium | 21.6mg | 2% | |
| Amount Per 100 g | |||
| Calories | 62.05 Kcal (260 kJ) | ||
| Calories from fat | 14.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.59g | 6% | |
|---|---|---|---|
| Cholesterol | 8.94mg | 8% | |
| Sodium | 141.58mg | 15% | |
| Potassium | 184.98mg | 10% | |
| Total Carbs | 12.32g | 11% | |
| Sugars | 2.11g | 22% | |
| Dietary Fiber | 1.49g | 16% | |
| Protein | 5.44g | 29% | |
| Vitamin C | 2.8mg | 12% | |
| Iron | 7.8mg | 113% | |
| Calcium | 8.2mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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