Rigatoni With Creamy Eggplant And Mozzarella

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1/4 cup extra-virgin olive oil

1/2 medium yellow onion, finely chopped (about 1/2 cup)

4 medium garlic cloves, thinly sliced (about 1 tablespoon)

2 medium Japanese eggplant, medium dice (about 4 cups)

1 (15-ounce) container crushed tomatoes

1/4 cup heavy cream

1/2 cup loosely packed thinly sliced fresh basil leaves

1 pound rigatoni or penne rigate

8 ounces buffalo mozzarella, small dice

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