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Photo: Quentin Bacon Photo by: Photo: Quentin Bacon

Rigatoni with Sautéed Eggplant and Tomatoes

Real Simple JUNE 2007

  • Yield: Makes 4 servings
  • Prep time: 25 Minutes


  • 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


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.

Nutritional Information

Amount per serving
  • Calories: 446
  • Calories from fat: 24%
  • Fat: 12g
  • Saturated fat: 0g
  • Cholesterol: 9mg
  • Sodium: 324mg
  • Carbohydrate: 71g
  • Fiber: 7g
  • Sugars: 6g
  • Protein: 17g

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Rigatoni with Sautéed Eggplant and Tomatoes Recipe