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Rigatoni with Eggplant Puree
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| 1 medium | eggplant, cut into 1-inch cubes |
| 1 pint | cherry tomatoes |
| 3 cloves | garlic, whole |
| 3 tablespoons | olive oil |
| 1 teaspoon | salt |
| 1 teaspoon | freshly ground black pepper |
| 1 teaspoon | red pepper flakes |
| 1/4 cup | toasted pine nuts |
| 1 pound | rigatoni pasta |
| 1/4 cup | torn fresh mint leaves |
| 3 tablespoons | extra-virgin olive oil |
| 1/2 cup | grated Parmesan |
Directions
Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the baking sheet. Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
While the vegetables are roasting, place the pine nuts in a small baking dish. Place in the oven on the rack below the vegetables. Roast until golden, about 8 minutes. Remove from the oven and reserve.
Meanwhile, bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
Transfer the pureed vegetables to the bowl with the pasta and add the Parmesan. Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the pine nuts over the top and serve.
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