Eggplant and tomato Rigatoni

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

Ingredients

  • 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.

Head to your local Sparkle Market for all of your Great Grocery needs!

 

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