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Rigatoni with Sautéed Eggplant and Tomatoes

Photo: Quentin Bacon
Prep time 25 mins
Yield Makes 4 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.