Rigatoni With Sautéed Eggplant and Tomatoes

Rigatoni With Sauteed Eggplant and Tomatoes
Quentin Bacon
Serves 4
preparation
25
minutes
cooking
25
minutes

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 tomatoes, halved
1/4
cup
fresh mint, torn
1/2
cup
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.
Kate Merker
June 2007

Nutritional Information

  • Per Serving
  • Calories From Fat 24 %
  • Fat 12 g
  • Sat Fat 0 g
  • Cholesterol 9 mg
  • Sodium 324 mg
  • Carbohydrate 71 g
  • Fiber 7 g
  • Sugar 6 g
  • Protein 17 g
What does this mean? See Nutrition 101.