Eggplant Done Right

This beauty came from my garden and was the star of our Pasta Ala Norma dinner. There are countless recipes for this classic dish, but here's the short version of mine:
Cut an eggplant into cubes. Sauté with olive oil and a sprig of thyme until lightly browned. Add 2 chopped cloves of garlic and cook 1 minute. Pour in 2-3 large peeled and chopped tomatoes with their juices.(or a 28 oz. can diced tomatoes) Cover and simmer 15 minutes. Season with salt and pepper, remove thyme sprig, stir in 3T chopped mint leaves, 3/4 cup diced fresh mozzarella, and a drizzle of olive oil. Pour over hot, cooked rigatoni and serve. Pass Parmesan to grate over top if desired.