Eggplant and Beef Rigatoni From Lhj
| Yield: | 1 Servings |
| Categories: |
| 2 | ts | Olive oil |
| 1 | c | Chopped onions |
| 12 | oz | White mushrooms; sliced |
| 1/2 | lb | Lean ground beef |
| 1/2 | lb | Eggplant; cut into 1/2-inch cubes |
| 1/3 | c | Chicken broth |
| 2 | ts | Minced garlic |
| 3/4 | ts | Salt |
| 1/4 | ts | Thyme |
| 1/8 | ts | Crushed red pepper |
| 2 | tb | Balsamic vinegar |
| 1 | cn | (16 oz.) whole tomatoes in puree |
| 1 | lb | Rigatoni or penne; cooked according to package directions |
| 2 | tb | Chopped fresh parsley |
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