Rating: 3.5 stars
879 Ratings
  • 5 star values: 244
  • 4 star values: 150
  • 3 star values: 160
  • 2 star values: 233
  • 1 star values: 92

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Credit: Christopher Baker

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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

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

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

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

Nutrition Facts

533 calories; fat 28g; saturated fat 10g; cholesterol 40mg; sodium 539mg; protein 20g; carbohydrates 53g; sugars 7g; fiber 7g; iron 3mg; calcium 336mg.
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