Rigatoni with Eggplant Puree

From my mom!

Preheat:  400*
Category: Eggplant, rigatoni, Italian

1 med. Eggplant, cut into 1" cubes
1 pint Cherry tomatoes
3 cloves Garlic, whole
3 T. Olive oil
1 t. Salt
1 t. Black pepper
1 t. Red pepper flakes
1/4 c. Toasted pine nuts
1 lb. Rigatoni pasta
1/4 c. Torn, fresh mint leaves
3 T. EVOO
1/2 c. Grated Parmesan cheese

1.  On sided cookie sheet, place parchment paper.  Spread out eggplant, tomatoes, garlic.  Drizzle olive oil and season with salt, black pepper and red pepper flakes.  Coat everything and roast for 35 minutes, or until eggplant is golden. 


2.  Roast pine nuts separately on next shelf down for 8 minutes


2.  While vegetables are roasting, boil pasta in salted water until al dente.  Drain.  Save 1 1/2 cups of pasta water.


4.  When vegetables are done, place in blender with EVOO and mint, then purée until smooth.  Transfer into bowl with pasta, add parmesan, stir to combine and get pasta saucy.  Sprinkle pine nuts to serve.