Rigatoni With Sautéed Eggplant and Tomatoes

Rigatoni With Sauteed Eggplant and Tomatoes
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Serves 4| Hands-On Time: | Total Time:

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.
By June, 2007

Nutritional Information

  • Per Serving
  • Calories 446Calories From Fat 24%
  • Fat 12g
  • Sat Fat 0g
  • Cholesterol 9mg
  • Sodium 324mg
  • Carbohydrate 71g
  • Fiber 7g
  • Sugar 6g
  • Protein 17g
What does this mean? See Nutrition 101 .

Quick Tip

Parmesan Cheese
Ricotta salata’s dense texture and salty flavor is perfect for grating and shaving onto pasta. Parmesan or Pecorino Romano also work.

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