Rigatoni with Eggplant Puree

A recipe we saved from Smitten Kitchen, by Deb Perelman. The full recipe, with their photos and notes, is on their site.

Ingredients

• 1 medium (1 pound) eggplant, cut into 1-inch cubes
• 2 heaped cups (12 ounces) cherry or grape tomatoes
• 3 cloves garlic, peeled
• 6 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• Black pepper
• 1 teaspoon red pepper flakes
• 1 pound dried rigatoni
• 1/4 cup torn mint or basil (optional)
• 1/2 cup grated parmesan, pecorino or ricotta salata (optional)
• 1/4 cup toasted pine nuts

The short version

1. Roast the eggplant, tomatoes and garlic with half the oil, the salt, pepper and pepper flakes until soft and browned.
2. Cook the rigatoni a minute shy of done, saving 1 1/2 cups of the pasta water.
3. Blend the roasted vegetables with the herbs and the rest of the oil into a thick sauce.
4. Toss the pasta and sauce over the heat with splashes of pasta water, then finish with pine nuts, herbs and cheese.

Smitten KitchenRigatoni with Eggplant PureeRead the original recipe