Rigatoni With Sautéed Eggplant and Tomatoes

Ingredients

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

Directions

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.