Rigatoni with Sautéed Eggplant and Tomatoes

Rigatoni with Sautéed Eggplant and Tomatoes
Photo by Quentin Bacon


  • 1 pint grape or cherry tomatoes, halved
  • 1 medium eggplant, cut into 1/2-inch pieces
  • 3 cloves garlic, thinly sliced
  • 12 ounces ounces (5 1/2 cups) rigatoni
  • ½ cup grated ricotta salata or Parmesan
  • ¼ cup fresh mint, torn
  • Kosher salt and pepper
  • + 1 more ingredients
    • 3 tablespoons olive oil

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...

View full recipe at My Recipes


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