Rigatoni Pasta with Cherry Tomatoes & Grilled Eggplants

SERVE 2

• 1 cup (200 grams) of Rummo Rigatoni
• 3 tablespoons of Extra Virgin Olive Oil
• 1 clove garlic
• 15 small Cherry Tomatoes
• 8 slices of Coelsanus grilled eggplants
• Sea salt

DIRECTIONS

1. Fill a large pot 3/4 full with water; bring to a boil. Add a couple tablespoons salt and the Rigatoni pasta and cook according to the package directions.
2. Heat 3 tablespoons extra virgin olive oil in a large skillet over low-medium heat with the garlic.
3. Cut about the cherry tomatoes in half and put them all together in the pan. Cook covered for about 20minutes with a pinch of sea salt, until the tomatoes becomes softer.
4. Last, add the sliced eggplants and cook for the last 2 minutes.
5. When the pasta is ready, mix together with the condiment and serve!