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My review
Rigatoni with Eggplant, Mushrooms and Goat Cheese
ATHOM73
"Delicious and hearty rigatoni, eggplant, mushrooms and goat cheese, all mixed together and served hot."
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Ingredients
55 m servings 572 calsOriginal recipe yields 6 servings
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Directions
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Prep
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Cook
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Ready In
- 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.
Nutrition Facts
Per Serving: 572 calories; 22.9 g fat; 74.2 g carbohydrates; 22.7 g protein; 30 mg cholesterol; 1110 mg sodium. Full nutrition
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Reviews
Read all reviews 93128 Ratings
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Most helpful positive review
9/11/2005
Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.
Most helpful critical review
9/16/2006
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the riga...
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9/16/2006
As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the riga...
9/11/2005
Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.
2/15/2007
I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes ...
3/7/2007
Love it! It was like eggplant parmesan disassembled. I used half a can of diced tomatoes, half a can of puréed, red wine instead of the broth and Greek feta instead of the plain goat cheese, a...
6/17/2006
Excellent Recipe! My family enjoyed it a lot. I added italian seasoning, basil leaves and oregano for more flavor. It tasted very good. I will surely make it again.
8/8/2004
Fabulous. I cooked for just two people, so i was able to save the rest of the sauce in the freezer for another time. I think any olives would do -- the kalamata olives we used had the pits, so y...
2/27/2004
This recipe was quick, easy and different. I replaced the eggplant with zucchini and it had a great flavor. It was a nice change from the standard tomato and pasta dishes. I will definately make...
2/12/2007
This was a tasty recipe, I used feta instead of the goats cheese and added some diced zucchini with the eggplant to increase the vegetable intake!
2/28/2011
Do NOT substitiute the goat cheese, it makes the dish amazing. My family loved this meal.