Rigatoni with Eggplant, Mushrooms and Goat Cheese recipe
All Recipes Fruits and Vegetables Vegetables Eggplant
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 ½ cup chicken broth 15 kalamata olives, pitted and chopped 1 teaspoon dried thyme 1 ½ teaspoons salt ¼ teaspoon crushed red pepper flakes 8 ounces goat cheese, cut into large chunks
Nutrition Info
- 572.1 caloriescarbohydrate: 74.2 gcholesterol: 29.9 mgfat: 22.9 gfiber: 8.6 gprotein: 22.7 gsaturatedFat: 9.5 gservingSize: -sodium: 1110 mgsugar: 6.9 gtransFat: : -unsaturatedFat: : -
Directions Rigatoni with Eggplant, Mushrooms and Goat Cheese
Directions
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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.
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.