Rigatoni with Eggplant Puree
Ingredients
- 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
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