Eggplant Rigatoni Salad

8 oz Package Rigatoni pasta
2 Tbs. Oil 
1 Garlic Clove, minced 
1 Eggplant, diced 
2 Cups Tomatoes, chopped 
1/2 Cup Olives, Chopped 
1 Cup Corn 
Salt and pepper To Taste. 

Cook Rigatoni according to Package directions. Drain & set aside.

Heat oil in a skillet and sauté garlic. Add eggplant & cook until browned.

Add tomatoes, corn, olives, salt, and pepper. Cover & cook until corn is tender. 

Toss in pasta & serve immediately.

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