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Penne with tomatoes, eggplant, and mozzarella
by Rebecca Smith
serves: 4
  Can added cooked chicken to this vegetarian pasta recipe (Real Simple)
Ingredients:
  1/2 lb   penne pasta
  1/4 cup   olive oil
  1   medium eggplant (about 1 1/4 lb), cut into 1/2-inch pieces
  1/2 lb   cherry tomatoes, halved
  2   cloves garlic, sliced
  1/4 tsp   crushed red pepper
    kosher salt
    black pepper
  1/2 lb   fresh mozzarella, cut into 1/2 inch pieces
  1/4 cup   torn fresh mint leaves
Directions:
  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.