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Eggplant and Beef Rigatoni

Start to Finish 40 mins


  • 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 1/2ounce can whole tomatoes in puree
  • 1 pound  dried rigatoni or penne pasta, cooked according to package directions
  • 2 tablespoons  chopped fresh parsley


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.

Nutrition Facts

  • cal.(kcal)455,
  • Fat, total(g)11,
  • chol.(mg)28,
  • sat. fat(g)4,
  • carb.(g)69,
  • pro.(g)19,
  • sodium(mg)495,
  • Percent Daily Values are based on a 2,000 calorie diet