Rigatoni with beef and eggplant

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A very tasty and easy recipe...I love the mixture of flavors.

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Ingredients [?]

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  • add   2 teaspoons olive oil
  • add   2 tablespoons chopped fresh parsley
  • add   1/4 teaspoon thyme
  • add   3/4 teaspoon salt
  • add   8 ounces lean ground beef
  • add   1/3 cup chicken broth
  • add   1 (16 ounce) can whole tomato puree
  • add   2 tablespoons balsamic vinegar
  • add   2 teaspoons minced garlic
  • add   3/4 lb white mushrooms
  • add   1/8 teaspoon red pepper flakes
  • add   1 lb rigatoni pasta
  • add   1 cup chopped onions
  • add   1/2 lb eggplants


  1. Place eggplant in colander and weight down with plate to drain juices.
  2. Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened.
  3. Add ground beef, breaking up with spoon; cook until browned.
  4. Drain well, then transfer to bowl.
  5. Add eggplant and broth to same skillet; cover and cook 5 minutes.
  6. Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes.
  7. Stir in vinegar.
  8. Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon.
  9. Cover, simmer 5 minutes to blend flavors.
  10. Toss with rigatoni and parsley.