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

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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

572.1 calories; 22.7 g protein; 74.2 g carbohydrates; 29.9 mg cholesterol; 1110 mg sodium. Full Nutrition

Reviews (95)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/12/2005
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. Read More
(31)

Most helpful critical review

Rating: 3 stars
09/17/2006
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 rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich. Read More
(31)
131 Ratings
  • 5 star values: 65
  • 4 star values: 47
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 2
Rating: 3 stars
09/16/2006
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 rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich. Read More
(31)
Rating: 5 stars
09/11/2005
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. Read More
(31)
Rating: 5 stars
02/15/2007
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 I used had Italian spices added already. Instead of goat cheese I used Boursin gourney cheese with herbs which is what I had on hand. When it melted along with the sauce it tasted very much like La Madeleine's tomato basil soup with chunky veggies in it of course. I served it over whole grain rotini pasta. Even my husband liked it a lot even though there wasn't any meat in it. Thanks for the recipe! Read More
(22)
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Rating: 5 stars
03/07/2007
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 and added some dried oregano and basil. With a baguette and a glass of wine it made a lovely meal. Read More
(16)
Rating: 4 stars
06/18/2006
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. Read More
(14)
Rating: 5 stars
08/08/2004
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 you had to be careful of that when eating. Also the olives are very strong so stick with the quantity suggested and don't go overboard. Great recipe. Read More
(14)
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Rating: 5 stars
02/27/2004
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 this again. Read More
(12)
Rating: 4 stars
02/12/2007
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! Read More
(9)
Rating: 5 stars
02/28/2011
Do NOT substitiute the goat cheese it makes the dish amazing. My family loved this meal. Read More
(8)