RIGATONI WITH EGGPLANT, MUSHROOMS AND GOAT CHEESE

Rigatoni with Eggplant, Mushrooms and Goat Cheese image

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

Provided by ATHOM73

Categories Fruits and Vegetables Vegetables Eggplant

Time 55m

Yield 6

Number Of Ingredients 13

Ingredients

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

Steps:

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 : Calories 572.1 calories, Carbohydrate 74.2 g, Cholesterol 29.9 mg, Fat 22.9 g, Fiber 8.6 g, Protein 22.7 g, SaturatedFat 9.5 g, Sodium 1110 mg, Sugar 6.9 g