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Rigatoni With Sauted Eggplant and Tomatoes


Rigatoni With Sauted Eggplant and Tomatoes Recipe

Ingredients:
  • 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:
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