Rigatoni with Eggplant Puree

• servings: 6 servings
• total time: 1 hour

Ingredients

1 medium eggplant, cut into 1-inch cubes

1 pint (2 cups) cherry tomatoes

3 cloves garlic, peeled

3 tablespoons olive oil

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes (adjust to taste)

1 pound dried rigatoni pasta

1/4 cup torn fresh mint or basil leaves, plus a couple extra, slivered, to finish

3 tablespoons olive oil

1/2 cup grated Parmesan or (shown here) ricotta salata

1/4 cup toasted pine nuts