Recipe - Eggplant And Beef Rigatoni From Lhj

2 teaspoon Olive oil
1 cup Chopped onions
12 ounce White mushrooms; cut or sliced up
One half pound Lean ground beef
One half pound Eggplant; cut into 1/2inch
cubes
1/3 cup Chicken broth
2 teaspoon Minced garlic
Three fourths teaspoon Salt
One fourth teaspoon Thyme
1/8 teaspoon Crushed red pepper
2 tablespoon Balsamic vinegar
1 cn (16 oz.) whole tomatoes in
puree
1 pound Rigatoni or penne; cooked
according to package
directions
2 tablespoon Chopped fresh parsley

1. Heat oil in large nonstick skillet over mediumhigh heat; add onions and
mushrooms; cover and cook 4 minutes. Uncover and cook, stirring frequently,
7 to 8 minutes, until lightly browned. Add beef, breaking up with spoon;
cook until browned, 2 to 3 minutes more. Transfer to bowl.

2. Add eggplant and broth to same skillet; cover and cook 5 minutes.
Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes. Stir in
vinegar. Reduce heat to medium; add tomatoes and beef mixture, breaking up
tomatoes with spoon. Cover; simmer 5 minutes to blend flavors. Toss with
rigatoni and parsley in large bowl. Makes 6 servings.

Prep time: 15 minutes Cooking time: 25 to 27 minutes Degree of difficulty:
Easy Lowfat

(C) Copyright 1997, Meredith Corporation, All Rights Reserved

Busted by Barb at Possum Kingdom. by LHJrecipe recipe mailing list
[LHJRECIPE@MEDIA.TEAMNET.NET] on Friday, January 02, 1998 5:44 AM

NOTES : FROM LHJ ONLINE http://www.lhj.com To make this quickcooking
pasta hearty, we used lean ground beef. To keep it lowfat, we added plenty
of mushrooms and onions and simmered the eggplant, instead of frying it,
until tender.

Recipe by: LHJ Kitchen [lhjkitchen@LHJ.COM]

Posted to MCRecipe Digest by "abprice@wf.net" abprice@wf.net on Feb 13,
1998