Penne With Tomatoes, Eggplant, and Mozzarella

By mamacasma

Ingredients

• 1/2 pound penne (1⁄2 box)
• 1/4 cup olive oil
• 1 medium eggplant (about 1 1⁄4 pounds), cut into 1⁄2-inch pieces
• 1/2 pound cherry tomatoes, halved
• 2 cloves garlic, sliced
• 1/4 teaspoon crushed red pepper
• kosher salt and black pepper
• 1/2 pound fresh mozzarella, cut into 1⁄2-inch pieces
• 1/4 cup torn fresh mint leaves

Details

Servings 4
Cooking time 30mins
Adapted from realsimple.com

Preparation

Step 1

1. Cook the pasta according to the package directions. Reserve ¼ cup of the cooking water. Drain the pasta and return it to the pot.
2. Meanwhile, heat the oil in a large nonstick skillet over medium-high heat.
3. Add the eggplant. Cook, tossing occasionally, until golden brown and tender, 8 to 10 minutes.
4. Add the tomatoes, garlic, red pepper, ¾ teaspoon salt, and ¼ teaspoon black pepper. Cook, tossing, until the tomatoes soften, 2 to 3 minutes.
5. Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water. Toss to combine. Sprinkle with the mint.