Rigatoni With Beef and Eggplant (Aubergine)

Total Time
Prep 10 mins
Cook 30 mins

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

Ingredients Nutrition


  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.
Most Helpful

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.

Smokey Garguillo August 30, 2011

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:)

Kittencal@recipezazz September 15, 2006

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.

moxie July 11, 2004