Eggplant and tomato Rigatoni

Delicious and quick, with a touch of mint for the adventurous eaters!


  • 12 oz. uncooked rigatoni
  • 3 Tbsp. olive oil
  • 1 medium eggplant, cut into
  • 1/2-inch pieces
  • 1/4 tsp. salt
  • 1/4 tsp. freshly ground black pepper
  • 3 cloves garlic, minced
  • 2 cups cherry tomatoes, halved
  • 1/4 cup fresh mint, torn
  • 1/2 cup grated Parmesan cheese

Cook rigatoni according to package directions. Drain, reserving 1 cup of the water.

Meanwhile, heat oil in a large nonstick skillet over medium-high heat. Add eggplant, salt and pepper. Cook for about 8 minutes or until golden brown, stirring occasionally.

Add garlic and tomatoes and cook for an additional 3 to 4 minutes, stirring occasionally, until the tomatoes begin to soften. Add the drained rigatoni and mint and toss, adding reserved pasta water if needed. Sprinkle with cheese before serving.

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