Rigatoni with Eggplant, Mushrooms and Goat Cheese |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot. Ingredients:
1 (16 ounce) package rigatoni pasta |
3 tablespoons olive oil |
1 large onion, chopped |
2 cloves garlic, sliced |
1 (8 ounce) package fresh mushrooms, coarsely chopped |
1 eggplant, cut into 1/2 inch cubes |
1 (28 ounce) can crushed tomatoes in puree |
1/2 cup chicken broth |
15 kalamata olives, pitted and chopped |
1 teaspoon dried thyme |
1 1/2 teaspoons salt |
1/4 teaspoon crushed red pepper flakes |
8 ounces goat cheese, cut into large chunks |
Directions:
1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent, about 5 minutes. Increase heat to medium high. Stir in mushrooms, and cook until lightly browned, about 5 minutes. Stir in the eggplant, and cook 5 minutes. Stir in the tomatoes, chicken broth and olives. Season with thyme, salt and red pepper flakes. Bring to a boil. Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender. Toss with pasta and goat cheese.
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