Eggplant & Mushroom Rigatoni

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
1 teaspoon dried thyme
1 1/2 teaspoons salt
1/4 teaspoon crushed red pepper flakes
8 ounces ricotta cheese, cut into large chunks

1. 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.
2. 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.
3. 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.
4.Toss with pasta and ricotta cheese.

Note: I usually like eggplants when they are absolutely tender. Even though the end product was delicious, I thought it took too long to tenderize the eggplants simmering in the sauce. Plus, by that time, the sauce had reduced too much. Suggestion for next time is to boil the eggplant to tender and then add to sauce.