Rating: 4 stars 4.2
135 Ratings
  • 5 star values: 66
  • 4 star values: 48
  • 3 star values: 11
  • 2 star values: 8
  • 1 star values: 2

Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot.

Recipe Summary

prep:
10 mins
cook:
45 mins
total:
55 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

Nutrition Facts

572 calories; protein 22.7g; carbohydrates 74.2g; fat 22.9g; cholesterol 29.9mg; sodium 1110mg. Full Nutrition
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