Rigatoni with Sautéed Eggplant and Tomatoes

Name: Rigatoni with Sautéed Eggplant and Tomatoes
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 1 pint grape or cherry tomatoes, halved; 1 medium eggplant, cut into 1/2-inch pieces; 59 milliliters fresh mint, torn; 3 cloves garlic, thinly sliced; 4 servings Kosher salt and pepper; 3 Tbsps olive oil; 118 milliliters grated ricotta salata or Parmesan; 1 liters 12 ounces ounces rigatoni

Rigatoni with Sautéed Eggplant and Tomatoes is a vegetarian main course. One portion of this dish contains about 17g of protein, 16g of fat, and a total of 508 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. 1 person found this recipe to be yummy and satisfying. From preparation to the plate, this recipe takes approximately 25 minutes. A mixture of garlic, olive oil, mint, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

Cook the pasta according to the package directions.

Ingredients you will need

Pasta

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

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Eggplant