Rigatoni with Eggplant, Mushrooms and Goat Cheese

Ingredients

• 28 ounce canned tomatoes crushed canned
• 0.5 cup chicken broth 
• 1 teaspoon thyme dried
• 1  eggplant cut into 1/2 inch cubes
• 8 ounce mushrooms fresh coarsely chopped
• 8 ounce mushrooms fresh coarsely chopped
• 2 cloves garlic sliced
• 8 ounces goat cheese cut into large chunks
• 15  kalamata olives pitted chopped
• 3 tablespoons olive oil 
• 1 large onion chopped
• 0.3 teaspoon pepper red crushed
• 16 ounce rigatoni 
• 1.5 teaspoons salt 

Equipment

• sauce pan
• pot

Directions

1. Bring a large pot of lightly salted water to a boil.
2. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
3. Heat olive oil in a large saucepan over medium low heat.
4. 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.