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| 2 Teelöffel | olive oil |
| 1 Tasse | onions chopped |
| 12 x ca. 30 g | white mushrooms sliced |
| 1/2 x ca. 450 g | lean ground beef |
| 1/2 x ca. 450 g | Eggplant; cut into 1/2-inch cubes |
| 1/3 Tasse | chicken broth |
| 2 Teelöffel | garlic minced |
| 3/4 Teelöffel | salt |
| 1/4 Teelöffel | thyme |
| 1/8 Teelöffel | red pepper crushed |
| 2 Esslöffel | balsamic vinegar |
| 1 Dose | (16 oz.) whole tomatoes in puree |
| 1 x ca. 450 g | Rigatoni or penne; cooked according to package directions |
| 2 Esslöffel | parsley fresh, chopped |
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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.
Easy Low-fat
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.
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