Eggplant And Beef Rigatoni From Lhj

Faith, if it is to be sure and steadfast, must lay hold upon nothing else but Christ alone, and in the conflict and terrors of conscience it has nothing else to lean on but this precious pearl Christ Jesus. So, he who apprehends Christ by faith, although he be terrified with the law and oppressed with the weight of his sins, yet he may be bold to glory that he is righteous. How? Even by that precious jewel Christ Jesus, whom he possesses by faith.

Martin Luther

CATEGORY	CUISINE	TAG	YIELD
Meats, Eggs	Sami		1	Servings

INGREDIENTS

2	t	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	t	Minced garlic
3/4	t	Salt
1/4	t	Thyme
1/8	t	Crushed red pepper
2	T	Balsamic vinegar
1		16 oz. whole tomatoes in
		puree
1	lb	Rigatoni or penne, cooked
		according to package
		directions
2	T	Chopped fresh parsley

INSTRUCTIONS

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. 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

A Message from our Provider:

“Just when you thought it was safe to ignore God . . .”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1126 Calories From Fat: 560 Total Fat: 61.3g Cholesterol: 183.7mg Sodium: 4383.5mg Potassium: 1875.4mg Carbohydrates: 87.4g Fiber: 20.1g Sugar: 29.9g Protein: 58.8g