Rigatoni With Sautéed Eggplant And Tomatoes

1. 1

   Cook the pasta according to the package directions.

2. 2

   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.

3. 3

   Divide among individual bowls and top with the grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.