Rigatoni with Eggplant, Mushrooms and Goat Cheese

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

• Preparation Time: 10 mins
• Cooking Time: 45 mins
• Total Time: 55 mins
• Calories: 572 Calories

Ingredients

• 1 ½ teaspoons salt
• 3 tablespoons olive oil
• 1 large onion, chopped
• 1 teaspoon dried thyme
• ¼ teaspoon crushed red pepper flakes
• ½ cup chicken broth
• 1 eggplant, cut into 1/2 inch cubes
• 2 cloves garlic, sliced
• 1 (16 ounce) package rigatoni pasta
• 1 (8 ounce) package fresh mushrooms, coarsely chopped
• 1 (28 ounce) can crushed tomatoes in puree
• 15 kalamata olives, pitted and chopped
• 8 ounces goat cheese, cut into large chunks

Recipe Instructions

Step 1

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.

Step 2

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.