| 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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