Instructions: 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

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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