Penne With Tomatoes, Eggplant, And Mozzarella

• 1/2 pound penne (1/2 box)
• 1/4 cup olive oil
• 1 medium eggplant (1-1/4 pound) cut into 1/2 inch pieces
• 1/2 pound cherry tomatoes, halved
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• 3/4 teaspoon Kosher salt
• 1/4 teaspoon black pepper
• 1/2 pound fresh mozzarella, cut into 1/2 inch pieces
• 1/4 cup torn fresh mint leaves

1. Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
2. Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing until the tomatoes soften, 2-3 minutes.
3. Add the tomato mixture to the pasta, along with the mozzarella and the reserved cooking water, and toss to combine. Sprinkle with the mint.

penne, olive oil, eggplant, tomatoes, garlic, red pepper, kosher salt, black pepper, mozzarella, mint leaves

Taken from www.epicurious.com/recipes/member/views/penne-with-tomatoes-eggplant-and-mozzarella-50129556 (may not work)