Eggplant and Tomato Rigatoni
Delicious and quick, with a touch of mint for the adventurous eaters!
Ingredients
- 12 oz. uncooked rigatoni
- 3 Tbsp. olive oil
- 1 medium eggplant, cut into
- 1/2-inch pieces
- 1/4 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 3 cloves garlic, minced
- 2 cups cherry tomatoes, halved
- 1/4 cup fresh mint, torn
- 1/2 cup grated Parmesan cheese
Directions
- Cook rigatoni according to package directions. Drain, reserving 1 cup of the water.
- Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, salt and pepper. Cook for about 8 minutes or until golden brown, stirring occasionally.
- Add garlic and tomatoes and cook for an additional 3 to 4 minutes, stirring occasionally, until the tomatoes begin to soften. Add the drained rigatoni and mint and toss, adding reserved pasta water if needed. Sprinkle with cheese before serving.
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