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Penne With Tomatoes, Eggplant, and Mozzarella
- 1/2 pound penne (12 box)
- 1/4 cup olive oil
- 1 medium eggplant (about 1 14 pounds), cut into 12-inch pieces
- 1/2 pound cherry tomatoes, halved
- 2 cloves garlic, sliced
- 1/4 teaspoon crushed red pepper
- 1/2 pound kosher salt and black pepper
- 1/4 cup fresh mozzarella, cut into 12-inch pieces
Directions:View on Real Simple
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