Ingredients

• 1 (16 ounce) package rigatoni pasta
• 3 tablespoons olive oil
• 1 large onion, chopped
• 2 cloves garlic, sliced
• 1 (8 ounce) package fresh mushrooms, coarsely chopped
• 1 eggplant, cut into 1/2 inch cubes
• 1 (28 ounce) can crushed tomatoes in puree
• 1/2 cup chicken broth
• 15 kalamata olives, pitted and chopped
• 1 teaspoon dried thyme
• 1 1/2 teaspoons salt
• 1/4 teaspoon crushed red pepper flakes
• 8 ounces goat cheese, cut into large chunks