Penne with Tomatoes, Eggplant, and Mozzarella

from Real Simple

Total Time: 30 minutes

1/2 pound penne

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

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 nonstick skillet over medium-high heat. Add the eggplant and cook, tossing occasionally, until golden brown and tender, 8 to 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 to 3 minutes more.

Add the tomato mixture to the pasta, along with the mozzarella and reserved cooking water, and toss to combine. Sprinkle with the mint. Serves 4.