12 ounces (5 1/2 containers) rigatoni
3 tablespoons olive oil
1 medium eggplant, cut into 1/2-inch pieces
legitimate salt and pepper
3 cloves garlic, daintily cut
1 half quart grape or cherry tomatoes, split
1/4 container crisp mint, torn
1/2 container ground ricotta salata or Parmesan
Cook the rigatoni as per the bundle bearings. Channel.
In the interim, warm the oil in an extensive nonstick skillet over medium-high hotness.
Include the eggplant, season with salt and pepper, and cook, mixing infrequently, until brilliant tan, around 8 minutes.
Include the garlic and tomatoes and cook, mixing infrequently, until the tomatoes start to relax, 3 to 4 minutes.
Include the emptied rigatoni and mint and throw. Separate among dishes and top with the ricotta salata or Parmesan.