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Rigatoni With Sautéed Eggplant and Tomatoes

Top the warm pasta with grated ricotta salata, which has a dense texture and salty flavor. Get the recipe for Rigatoni With Sauteed Eggplant and Tomatoes.
4 Servings - 25 min -
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Servings:4  | Calories:501 | Total Fat:17g  | Chol:16mg  | More
Nutritional facts are per serving and accuracy is not certain.
Total Fat 17g
26 %
Sat Fat 4g
20 %
Total Carb 80g
27 %
Fiber 15g
60 %
Sugars 5g
Cholesterol 16mg
5 %
Sodium 520mg
22 %
Protein 12g
24 %
60% Rigatoni
18% Olive oil
10% Ricotta
9% Others combined
Percentages based on 2000 calories diet. Data may be incomplete or calculations inaccurate - Learn more. Info not found for 1 items in the list.
Incomplete info for : Fresh mint


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

Directions : View recipe directions on
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