rigatoni with eggplant puree

INGREDIENTS

• 1 small 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
• Glug of balsamic or red wine vinegar or freshly-squeezed lemon juice (optional)
• 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
• 4 minutes (only do it for 8 if you want them nice and burnt, like mine). Remove from the oven and reserve.