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    You are in: Home / Recipes / Rigatoni With Beef and Eggplant (Aubergine) Recipe
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    Rigatoni With Beef and Eggplant (Aubergine)

    Rigatoni With Beef and Eggplant (Aubergine). Photo by moxie

    1/1 Photo of Rigatoni With Beef and Eggplant (Aubergine)

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    Mysterygirl's Note:

    A very tasty and easy recipe...I love the mixture of flavors.

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    Units: US | Metric


    1. 1
      Place eggplant in colander and weight down with plate to drain juices.
    2. 2
      Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
    3. 3
      Add ground beef, breaking up with spoon; cook until browned.
    4. 4
      Drain well, then transfer to bowl.
    5. 5
      Add eggplant and broth to same skillet; cover and cook 5 minutes.
    6. 6
      Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
    7. 7
      Stir in vinegar.
    8. 8
      Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
    9. 9
      Cover, simmer 5 minutes to blend flavors.
    10. 10
      Toss with rigatoni and parsley.

    Ratings & Reviews:

    • on August 30, 2011


      I have made this recipe again and so I thought I would review it. It could be a little spicier, but I never seem to write it on my notes.
      My husband is Italian and I like to make this when the eggplants are plentiful.

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    • on September 15, 2006


      This IS a great combo of flavors, I used two eggplants as I have a huge crop from my garden, and used one large onion and a couple tablespoons fresh garlic, I incresed the red pepper flakes, and used my The Best Creole Seasoning! to flavor the ground beef, I also did some amount adjustments and used penne pasta in place of rigatoni! Great recipe, thanks for sharing MG!...Kitten:)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on July 11, 2004


      Fabulous combination of flavors and textures. My tomato puree was a little on the bitter side, so I added a little baking soda to balance the acids. Really a great meal, and could easily be done vegetarian.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Rigatoni With Beef and Eggplant (Aubergine)

    Serving Size: 1 (334 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 441.4
    Calories from Fat 82
    Total Fat 9.2 g
    Saturated Fat 2.7 g
    Cholesterol 88.4 mg
    Sodium 401.0 mg
    Total Carbohydrate 68.8 g
    Dietary Fiber 6.3 g
    Sugars 9.0 g
    Protein 22.4 g

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