INGREDIENTS
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1/2poundpenne (1?2 box)
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1/4cupolive oil
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1medium eggplant (about 1 1?4 pounds), cut into 1?2-inch pieces
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1/2poundcherry tomatoes, halved
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2cloves garlic, sliced
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1/4teaspooncrushed red pepper
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kosher salt and black pepper
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1/2poundfresh mozzarella, cut into 1?2-inch pieces
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1/4cuptorn fresh mint leaves