Rigatoni With Eggplant Puree Recipe

Ingredients For Rigatoni With Eggplant Puree Recipe

• 1 inch eggplant, cut into cubes
• 1 pint Cherry tomatoes
• 3 Cloves Garlic, Peeled
• 3 tablespoon Olive oil
• 1 teaspoon Kosher salt
• 1 teaspoon Freshly ground black pepper
• 1 teaspoon Red pepper flakes
• 1 pound Dried Rigatoni Pasta
• 0.25 cup Torn fresh mint or basil leaves, plus a couple extra, slivered, to finish
• 3 tablespoon Olive oil
• 0.5 cup Grated parmesan or ricotta salata