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Rigatoni With Sauted Eggplant and Tomatoes
- 12 ounces (5 1/2 cups) rigatoni
- 3 tablespoons olive oil
- 1 medium eggplant, cut into 1/2-inch pieces
- 3 kosher salt and pepper
- 1 pint cloves garlic, thinly sliced
- 1/4 cup grape or cherry tomatoes, halved
- 1/2 cup fresh mint, torn
Directions:View on Real Simple
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