Rigatoni with Sauteed Eggplant and Tomatoes |
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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
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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 |
Directions:
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.
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