Rigatoni with Eggplant and Mushrooms

Contributed By: marzoukauble
200 Healthy Recipes in 30 minutes or less

This very filling vegetarian dish needs only a salad and warm bread to complete it.

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Total Preparation Time: Less than 15 minutes
Ingredients: Rice, Pasta & Bread
Actual Cooking Time: 15 to 30 minutes
Number of Servings: 6
Origin: Italian
Special Features: Quick to Prepare (under 30 minutes)
Vegetarian
Nutrition Content: Low Fat
Meal Type: Entree
Sauces

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Ingredients

1 tablespoon Olive oil
1/4 cup Dry white wine
3 Garlic cloves, minced
1 Red onion, chopped
1 cup Diced eggplant, unpeeled
1 cup Sliced mushrooms
1 28 oz Can plum tomatoes, coarsely chopped, drained.
2 teaspoons Minced thyme
6 cups Rigatoni pasta
Fresh ground pepper to taste

Preparation

1. In a heavy skillet over medium heat, heat the oil and wine together. Add the garlic and onion and saute for 2-5 minutes. Add the eggplant and saute for 5 more minutes.

2. Add the mushrooms and saute until mushrooms begin to brown, about 5 minutes. Add the plum tomatoes and bring to a boil.

3. Start boiling water and cook Rigatoni pasta according to directions.

4. After the plum tomatoes are brought to a boil, lower the heat, cover and simmer 10 minutes. Add the minced thyme and fresh ground pepper.

3. Toss the sauce with the cooked rigatoni. Top with Parmesan cheese

Cook's Notes

This very filling vegetarian dish needs only a salad and warm bread to complete it. Calories 232 Calories from fat 35 total fat 4 gms saturated fat 1 cholesterol 1 mg sodium 178 mg carbohydrate 41 g dietary fiber 4 gms sugar 6 gms protein 8 gms