Pasta with Eggplant and Tomatoes
Serves: 4
  • 12 oz rigatoni
  • 3 Tbsp extra virgin olive oil
  • 1 medium eggplant, cut into ½-inch pieces
  • kosher salt and pepper
  • 3 cloves garlic, thinly sliced
  • 1 pint grape tomatoes halved
  • ¼ cup fresh mint
  • ½ cup Parmesan, grated
  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.
Nutrition Information
Calories: 446 Fat: 12 g Carbohydrates: 71 g Sugar: 6 g Sodium: 324 mg Fiber: 7 g Protein: 17 g