Name: Eggplant and Beef Rigatoni From Lhj
Ingredients: 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

Preaching usually represents one-way communication. When pastors are taught how to preach but do not learn other forms of communication, they are severely handicapped. When they express stress and tension in the congregation, they revert to the form of communication they know best, and that is preaching. Not listening, mind you, but preaching. We [as pastors] have learned well how to speak our opinions, but we have not learned how to hear or respond equally well to the opinions and positions of others. Often, once we stake out a position within a conflict scenario, we are immovable.

H.B. London

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Sami		1	Servings

INGREDIENTS

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

INSTRUCTIONS

1. Heat oil in large nonstick skillet over medium-high 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 Low-fat
(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 quick-cooking
pasta hearty, we used lean ground beef. To keep it low-fat, 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 MC-Recipe Digest by "abprice@wf.net" <abprice@wf.net> on Feb 13,
1998

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