Photo: Quentin Bacon
Prep Time
25 Mins
Yield
Makes 4 servings

How to Make It

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.

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