Rigatoni With Sautéed Eggplant and Tomatoes
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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