1. Place eggplant in colander and weight down with plate to drain juices. 2. Heat oil in large nonstick skillet over medium-high heat; add onions and mushrooms, cook, stirring frequently until softened. 3. Add ground beef, breaking up with spoon; cook until browned. 4. Drain well, then transfer to bowl. 5. Add eggplant and broth to same skillet; cover and cook 5 minutes. 6. Uncover; add garlic, salt, thyme and red pepper; cook 2 minutes. 7. Stir in vinegar. 8. Reduce heat to medium; add tomatoes and beef mixture, breaking up tomatoes with spoon. 9. Cover, simmer 5 minutes to blend flavors. 10. Toss with rigatoni and parsley. ---------------------------------------------------------------------------
Nutrition
Ingredients
