Rigatoni with Eggplant and Pine Nut Crunch

Name: Rigatoni with Eggplant and Pine Nut Crunch
Ingredients: Nonstick vegetable oil spray; 1 unpeeled large eggplant (1½ to 1¾ pounds), cut into ½-inch cubes; 2 medium yellow bell peppers, cut into ½-inch squares; 2 cups grape tomatoes; 3 large garlic cloves, divided; ⅓ cup olive oil; 2 cups (firmly packed) fresh basil leaves, divided; 1 cup freshly grated Parmesan cheese, divided; ¼ cup pine nuts; 1 28-ounce can whole tomatoes in juice; 1 cup heavy whipping cream; 1 pound rigatoni; 1 pound whole-milk mozzarella cheese, cut into ½-inch cubes