Rigatoni with Lettuce and Eggplant

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1 eggplant

1 lb. rigatoni

1/4 cup olive oil

1/4 cup sliced garlic

1/2 tsp red pepper flakes

6 cups torn lettuce

1 jar anchovy fillets in oil

1/4 cup parmesan cheese

Preheat oven to 400 degrees. Peel eggplant and cut int 1 inch chunks. Line a baking pan with foil and coat with cooking spray. Spread eggplant over baking sheet in one layer and sprinkle with 3/4 tsp kosher salt. Bake for about 20 minutes, until the eggplant is soft.

Cook pasta in salted water until al dente.

Heat olive oil in saute pan. Add garlic and pepper flakes, cook for about 1 minute. Add lettuce, Mix well, cover and cook about 3 minutes. Stir occasionally. Add eggplant and 1/2 tsp kosher salt and mix well Cut anchovies into 1/2 pieces and add them into the oil. Mix well.

Remove 1 cup pasta water and add to eggplant mixture. Drain pasta and add to sauce. Toss and add cheese, mix well. Serve extra cheese on the side.

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