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Rigatoni with Sautéed Eggplant and Tomatoes

 

 

 

 

 

 

 

 

12 ounces ounces (5 1/2 cups) rigatoni 3 tablespoons olive oil 1 medium eggplant, cut into 1/2-inch pieces Kosher salt and pepper 3 cloves garlic, thinly sliced 1 pint grape or cherry tomatoes, halved 1/4 cup fresh mint, torn 1/2 cup grated ricotta salata or Parmesan

Cook the pasta according to the package directions.Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the cooked pasta and mint and toss.Divide among individual bowls and top with the grated cheese.Yield: Makes 4 servings NUTRITION PER SERVINGCALORIES 446(24% from fat); FAT 12g (sat 0g); CHOLESTEROL 9mg; CARBOHYDRATE 71g; SODIUM 324mg; PROTEIN 17g; FIBER 7g; SUGAR 6gNew MapQuest Local shows what's happening at your destination. Dining, Movies, Events, News more. Try it out!

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