Rigatoni With Sautéed Eggplant and Tomatoes
Serves: 4
Prep Time:
Cook Time:
Total Time:
No sauce tops this pasta: Its flavors comes from the vegetables and cheese that mix with it.
Prep Time:
Cook Time:
Total Time:
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 tomato, halved |
| 1/4 cup | fresh mint, torn |
| 1/2 cup | grated ricotta salata or parmesan |
Directions:
Cook the rigatoni according to the package directions. Drain.
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.
Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.
Source: realsimple.com
