Rigatoni with Sautéed Eggplant and Tomatoes

Real Simple
"Rigatoni with Sautéed Eggplant and Tomatoes"Recipe
Photo: Quentin Bacon
Makes 4 servings


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12 ounces ounces (5 1/2 cups) rigatoni
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch pieces
Kosher salt and pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup fresh mint, torn
1/2 cup grated ricotta salata or Parmesan


Prep: 25 Minutes

Cook the pasta according to the package directions.

Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the cooked pasta and mint and toss.

Divide among individual bowls and top with the grated cheese.

Created date

May 2007

Nutritional Information

Calories 446
Caloriesfromfat 24 %
Fat 12 g
Satfat 0 g
Cholesterol 9 mg
Sodium 324 mg
Carbohydrate 71 g
Fiber 7 g
Sugars 6 g
Protein 17 g