| 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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