Hands-On Time
30 Mins
Total Time
30 Mins
Yield
Serves 4
Christopher Baker

How to Make It

Step 1

Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.

Step 2

Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.

Step 3

Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.

Step 4

Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.

Step 5

Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.

Ratings & Reviews

/5
Reviews
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