Rigatoni with Eggplant, Mushrooms and Goat Cheese Recipe

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.

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.