Dinner Tonight: Rigatoni With Sautéed Eggplant and Tomatoes

Rigatoni With Sautéed Eggplant and Tomatoes

Ingredients

• 12 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 rigatoni according to the package directions.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes. Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.
3. Add the drained rigatoni and mint and toss. Divide among individual bowls and top with the ricotta salata or Parmesan.

*Recipe From Real Simple Magazine*

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