Rigatoni with Eggplant, Mushrooms and Goat Cheese
Rigatoni with Eggplant, Mushrooms and Goat Cheese is a vegetarian main course. This recipe makes 6 servings with 537 calories, 21g of protein, and 18g of fat each. This recipe covers 24% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 55 minutes. A mixture of mushrooms, pepper flakes, thyme, and a handful of other ingredients are all it takes to make this recipe so yummy.
Instructions
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.