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Rigatoni with Eggplant, Mushrooms and Goat Cheese


What You Need

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


1) 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.

2) 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.

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