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Ingredients
  • Kosher salt
  • 10 ounces mezzi rigatoni or rigatoni
  • 1 ½ pounds eggplant, unpeeled, cut into ½-inch dice
  • ¼ cup plus 2 tablespoons extra-virgin olive oil
  • Black pepper
  • 3 ounces prosciutto, roughly chopped into 1- to 1 ½-inch pieces
  • 1 medium shallot, thinly sliced into rings
  • 3 garlic cloves, thinly sliced
  • 1 fresno or serrano chile, seeded, if you like, and thinly sliced into rings
  • 1 ½ pounds Sun Gold, cherry or grape tomatoes
  • 1 (15-ounce) can diced tomatoes and their juices
  • 4 ounces fresh mozzarella, finely chopped
  • 1 cup roughly chopped fresh herbs, such as basil and mint
  • Flaky salt, for serving (optional)
Steps
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