Rigatoni with Eggplant Puree

1 medium eggplant, cubed (not peeled)
1 1/2 pints grape tomatoes
1/2 large yellow onion, large cubes
4 cloves garlic, whole
3 Tbsp. extra virgin olive oil
1 tsp. salt
1 tsp. black pepper
1/2 tsp. red pepper flakes
1/4 c. toasted pine nuts
1 lb. organic Rigatoni
3 Tbsp. extra virgin olive oil
1/2 c. Parmesan, grated
fresh basil for garnish

Be careful when adding the pasta water. You want the sauce to be thick enough to fill inside of rigatoni.

Preheat oven to 400 degrees. Line baking sheet with parchment paper. In large bowl combine eggplant, tomatoes, onions, garlic cloves, 3 Tbsp. olive oil, salt, pepper, and red pepper flakes. Spread out on baking sheet and roast for about 35 min. In small nonstick fry pan toast pine nuts over med-high heat turning constantly til golden brown. Remove from heat and set aside. In large pot of salted boiling water cook rigatoni, stirring occasionally, until al dente. Reserve about 1/2-3/4 cup of pasta water. Transfer roasted vegetables to a food processor with 3 Tbsp. olive oil. Puree til smooth. Combine with rigatoni and parmesan, gradually adding some of the pasta water until desired consistency. Top with toasted pine nuts and basil.

Serving Size: 4-6 servings