Rating: 3.5 stars
235 Ratings
  • 5 star values: 78
  • 4 star values: 34
  • 3 star values: 47
  • 2 star values: 58
  • 1 star values: 18
Kate Merker

Gallery

Credit: Quentin Bacon

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • Cook the rigatoni according to the package directions. Drain.

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

  • Add the eggplant, season with salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.

  • Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes.

  • Add the drained rigatoni and mint and toss. Divide among bowls and top with the ricotta salata or Parmesan.

Nutrition Facts

446 calories; calories from fat 24%; fat 12g; cholesterol 9mg; sodium 324mg; carbohydrates 71g; fiber 7g; sugars 6g; protein 17g.
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