Rigatoni with Eggplant Puree

On a whim last week, I bought some eggplant at the grocery store. I wanted to try something besides eggplant parmesan, I found this recipe. Its actually super easy and cheap to make. I used a can of diced tomatoes, because fresh was a little too expensive right now. 

Serves 4-6

Ingredients:

1 eggplant, cut into 1-inch cubes

1 can diced tomatoes

3 cloves of garlic

kosher salt

black pepper

1 teaspoon red pepper flakes

1/4 cup pine nuts

1 pound rigatoni pasta

1/2 cup grated parmesan

olive oil

1. Preheat the oven to 400 degrees. Line a baking sheet with parchment paper.

2. Toss the eggplant, 1 teaspoon kosher salt, 1 teaspoon black pepper, 3 tablespoons olive oil, garlic and red pepper flakes in a large bowl. Spread the veggies on the baking sheet in an even layer and place in the oven for about 30 minutes. Place the pine nuts on a small baking sheet and roast for a few minutes, till golden brown. Set aside.

3. Bring a large pot of salted water to a boil and cook the rigatoni till al dente. Keep about 2 cups of the pasta water. Place the pasta in a large bowl.

4. Once the eggplant is roasted, place in a food processor, with the can of tomatoes. Add 3 tablespoons of olive oil and puree till everything is nice and creamy.

5. Add the eggplant puree with the pasta and toss. Add the pasta water till everything is nice and saucy. Mix in the parmesan cheese and pine nuts. 

Toss the eggplant, oil, pepper, salt, red pepper flakes and garlic.

Spread on a baking sheet and roast.

Place the pine nuts on a small baking sheet and roast.

I toasted the pine nuts a little too much. :(

Add the canned tomatoes to the food processor.

Cook the pasta.

Remove the roasted eggplant from the oven.

Add to the food processor.

Puree the veggies.

Toss the pasta with the cheese, pine nuts, puree and pasta water.