Rigatoni With Sautéed Eggplant and Tomatoes

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Photo by Quentin Bacon
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 446 calories
    • Calories 24 calories from fat
    • Fat 12 g
    • Sat Fat 0 g
    • Cholesterol 9 mg
    • Sodium 324 mg
    • Protein 17 g
    • Carbohydrate 71 g
    • Sugar 6 g
    • Fiber 7 g
  • June 2007

Ingredients

  1. Check 12ounces (5 1/2 cups) rigatoni
  2. Check 3tablespoons olive oil
  3. Check 1 medium eggplant, cut into 1/2-inch pieces
  4. Check kosher salt and pepper
  5. Check 3 cloves garlic, thinly sliced
  6. Check 1pint grape or cherry tomatoes, halved
  7. Check 1/4cup fresh mint, torn
  8. Check 1/2cup grated ricotta salata or Parmesan

Directions

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