Rigatoni With Sautéed Eggplant and Tomatoes

Rigatoni With Sautéed Eggplant and Tomatoes

Rigatoni With Sautéed Eggplant and Tomatoes


25 minutes

Details
  • Servings:   4
  • Calories:   537
  • Protein:   21g
  •  
  • Fiber:   9g
  • Sugar:   10g
  • Carb Total:   69g
  •  
  • Trans Fat:   0g
  • Saturated:   5g
  • Fat Total:   17g
  •  
  • Diet:   Balanced, High-Fiber
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • italian
Ingredients
  • 12 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
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