Quentin Bacon
Hands-On Time
25 Mins
Total Time
25 Mins
Serves 4

How to Make It

Step 1

Cook the rigatoni according to the package directions. Drain.

Step 2

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

Step 3

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

Step 4

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

Step 5

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

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