Ingredients
1/2 pound penne (1/2 box)
1/4 cup olive oil
1 medium eggplant (1-1/4 pound) cut into 1/2 inch pieces
1/2 pound cherry tomatoes, halved
2 cloves garlic, sliced
1/4 teaspoon crushed red pepper
3/4 teaspoon Kosher salt
1/4 teaspoon black pepper
1/2 pound fresh mozzarella, cut into 1/2 inch pieces
1/4 cup torn fresh mint leaves
Preparation
Cook the pasta according to the package directions. Reserve 1/4 cup of the cooking water, drain the pasta, and return it to the pot.
Meanwhile, heat the oil in a large non-stick skillet over medium-high heat. Add the eggplant and cook until golden brown and tender, 8-10 minutes. Add the tomatoes, garlic, red pepper, 3/4 teaspoon salt, and 1/4 teaspoon black pepper and cook, tossing until the tomatoes soften, 2-3 minutes.
Add the tomato mixture to the pasta, along with the mozzarella and the reserved cooking water, and toss to combine. Sprinkle with the mint.
