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Rigatoni with Beef & Eggplant Ragu

Source: © EatingWell Magazine
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Rating: 2
by: Elaine Reviewed: 09/23/2010
Not a keeper
I tried it twice and both times the eggplant did not cook to a soft texture. Second time, I cut the eggplant in very small pieces and put a lid to steam it. Tried it second time for my daughter & her family and they voted it down. I used a quality Pinot Noir and family said, wine was too strong for recipe. I added sun dried tomatoes and that did not help.
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