Aubergine And Beef Rigatoni From Lhj Recipe

• 2 tsp Extra virgin olive oil
• 1 c. Minced onions
• 12 ounce White mushrooms, sliced
• 1/2 lb Lean grnd beef
• 1/2 lb Aubergine, cut into 1/2-inch cubes
• 1/3 c. Chicken broth
• 2 tsp Chopped garlic
• 3/4 tsp Salt
• 1/4 tsp Thyme
• 1/8 tsp Crushed red pepper
• 2 Tbsp. Balsamic vinegar
• 1 can (16 ounce.) whole tomatoes in puree
• 1 lb Rigatoni or possibly penne, cooked according to package directions
• 2 Tbsp. Minced fresh parsley

1. 1.
2. Heat oil in large nonstick skillet over medium-high heat; add in onions and mushrooms; cover and cook 4 min.
3. Uncover and cook, stirring frequently, 7 to 8 min, till lightly browned.
4. Add in beef, breaking up with spoon; cook till browned, 2 to 3 min more.
5. Transfer to bowl.
6. 2.
7. Add in aubergine and broth to same skillet; cover and cook 5 min.
8. Uncover; add in garlic, salt, thyme and red pepper; cook 2 min.
9. Stir in vinegar.
10. Reduce heat to medium; add in tomatoes and beef mix, breaking up tomatoes with spoon.
11. Cover; simmer 5 min to blend flavors.
12. Toss with rigatoni and parsley in large bowl.
13. Makes 6 servings.
14. Prep time: 15 min
15. Cooking Time: 25 to 27 min Degree of difficulty: Easy Low-fat
16. pasta hearty, we used lean grnd beef.
17. To keep it low-fat, we added plenty of mushrooms and onions and simmered the aubergine, instead of frying it, till tender.

olive oil, onions, white mushrooms, beef, aubergine, chicken broth, garlic, salt, thyme, red pepper, balsamic vinegar, tomatoes, rigatoni, parsley

Taken from cookeatshare.com/recipes/aubergine-and-beef-rigatoni-from-lhj-71331 (may not work)