Rigatoni With Beef and Eggplant (Aubergine)

Name: Rigatoni With Beef and Eggplant (Aubergine)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6 serving(s)
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

(4)

Recipe by Mysterygirl

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

People talking

Join In Now Join the conversation!

READY IN: 40mins

SERVES: 6

UNITS: US

INGREDIENTS

Nutrition

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

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.

Submit a Recipe Correction