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