Rigatoni With Beef And Eggplant (Aubergine) - cooking recipe

Ingredients

2 teaspoons olive oil
1 cup chopped onion
3/4 lb white mushroom, sliced
8 ounces lean ground beef
1/2 lb eggplant, cut into 1/2 inch cubes
1/3 cup chicken broth
2 teaspoons minced garlic
3/4 teaspoon salt
1/4 teaspoon thyme
1/8 teaspoon red pepper flakes
2 tablespoons balsamic vinegar
1 (16 ounce) can whole tomato puree
1 lb rigatoni pasta, cooked according to directions
2 tablespoons chopped fresh parsley

Preparation

Place eggplant in colander and weight down with plate to drain juices.
Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
Add ground beef, breaking up with spoon; cook until browned.
Drain well, then transfer to bowl.
Add eggplant and broth to same skillet; cover and cook 5 minutes.
Uncover; 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, simmer 5 minutes to blend flavors.
Toss with rigatoni and parsley.