Rigatoni With Sautéed Eggplant And Tomatoes

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12 ounces 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

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