Update my dinner status, I'm making this tonight.
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
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" on Feb 13, 1998
