Rigatoni With Sautéed Eggplant And Tomatoes

• 12 ounces ounces (5 1/2 cups) rigatoni
• 3 tablespoons olive oil
• 1 medium eggplant, cut into 1/2-inch pieces
• Kosher salt and pepper
• 3 cloves garlic, thinly sliced
• 1 pint grape or cherry tomatoes, halved
• 1/4 cup fresh mint, torn
• 1/2 cup grated ricotta salata or Parmesan

1. Cook the pasta according to the package directions.
2. Heat the oil in a large nonstick skillet over medium-high heat. Add the eggplant, 1/2 teaspoon salt, and 1/2 teaspoon pepper and cook, stirring occasionally, until golden brown, about 8 minutes. Stir in the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3 to 4 minutes. Add the cooked pasta and mint and toss.
3. Divide among individual bowls and top with the grated cheese.

rigatoni, olive oil, eggplant, kosher salt, garlic, grape, fresh mint, parmesan

Taken from www.myrecipes.com/recipe/rigatoni-with-sauted-eggplant-tomatoes (may not work)