Eggplant and Beef Rigatoni

Start to Finish: 40 mins

Ingredients

2 teaspoons olive oil
1 cup chopped onions
12 ounces white mushrooms, sliced
8 ounces lean ground beef
1/2 pound eggplant, cut into 1/2-inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon dried thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 14 1/2 ounce can whole tomatoes in puree
1 pound dried rigatoni or penne pasta, cooked according to package directions
2 tablespoons chopped fresh parsley

Directions

1. Heat oil in large nonstick skillet over medium-high heat. Add onions and mushrooms; cover and cook 4 minutes. Uncover and cook, stirring frequently, 7 to 8 minutes or until lightly browned. Add beef, breaking up with spoon; cook until browned, 2 to 3 minutes more. Transfer to bowl.

2. Add eggplant and broth to same skillet; cover and cook 5 minutes. Uncover and 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 and simmer 5 minutes to blend flavors. Toss with hot pasta and parsley in large serving bowl.