what's for dinner tonight?

Rigatoni
w/ Sautéed Eggplant & Tomatoes

From REALSIMPLE (June 2007)

This is one of our summer favorites!!!


1 lb dried rigatoni
3 T olive oil
1 medium eggplant, cut into a half inch dice
1/2 tsp kosher salt
1/2 tsp black pepper
3 cloves garlic, thinly sliced
1 pint grape or cherry tomatoes, halved
1/4 cup fresh mint, torn
1/2 cup grated parmesan

• Cook the rigatoni according to the package directions.
• Meanwhile, heat the oil in a large nonstick skillet over medium high heat.
• Add the eggplant, season with the salt and pepper, and cook, stirring occasionally, until golden brown, about 8 minutes.
• Add the garlic and tomatoes and cook, stirring occasionally, until the tomatoes begin to soften, 3-4 minutes.
• Add the drained rigatoni and mint, and toss.
• Divide among individual bowls and top with the parmesan.
• Serves 4.