Rigatoni With Beef and Eggplant (Aubergine) |
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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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A very tasty and easy recipe...I love the mixture of flavors. Ingredients:
2 teaspoons olive oil |
1 cup chopped onion |
3/4 lb white mushroom, sliced |
8 ounces lean ground beef |
1/2 lb eggplant, cut into 1/2 inch cubes |
1/3 cup chicken broth |
2 teaspoons minced garlic |
3/4 teaspoon salt |
1/4 teaspoon thyme |
1/8 teaspoon red pepper flakes |
2 tablespoons balsamic vinegar |
1 (16 ounce) can whole tomato puree |
1 lb rigatoni pasta, cooked according to directions |
2 tablespoons chopped fresh parsley |
Directions:
1. Place eggplant in colander and weight down with plate to drain juices.
2. Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
3. Add ground beef, breaking up with spoon; cook until browned.
4. Drain well, then transfer to bowl.
5. Add eggplant and broth to same skillet; cover and cook 5 minutes.
6. Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
7. Stir in vinegar.
8. Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
9. Cover, simmer 5 minutes to blend flavors.
10. Toss with rigatoni and parsley.
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