Rigatoni with Eggplant, Mushrooms and Goat Cheese
tomatoes, rigatoni pasta, goat cheese, mushrooms, broth, onion, eggplant, olives, garlic, thyme
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 for Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe
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.
Read the full directions on Allrecipes.com
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