Rigatoni with Eggplant, Mushrooms and Goat Cheese recipe

6 servings

1 (16 ounce) package rigatoni pasta

3 tablespoons olive oil

1 large onion, chopped

2 cloves garlic, sliced

1 (8 ounce) package fresh mushrooms, coarsely chopped

1 eggplant, cut into 1/2 inch cubes

1 (28 ounce) can crushed tomatoes in puree

1/2 cup chicken broth

15 kalamata olives, pitted and chopped

1 teaspoon dried thyme

1 1/2 teaspoons salt

1/4 teaspoon crushed red pepper flakes

8 ounces goat cheese, cut into large chunks

Bring a large pot of lightly salted water to a boil.

Add pasta and cook for 8 to 10 minutes or until al dente; drain.

Heat olive oil in a large saucepan over medium low heat.

Saute onion and garlic until soft and translucent, about 5 minutes.

Increase heat to medium high.

Stir in mushrooms, and cook until lightly browned, about 5 minutes.

Stir in the eggplant, and cook 5 minutes.

Stir in the tomatoes, chicken broth and olives.

Season with thyme, salt and red pepper flakes.

Bring to a boil.

Reduce heat, cover, and simmer 30 minutes, or until eggplant is tender.

Toss with pasta and goat cheese.