eggplant

my grandpa watches the food network and has mentioned on several occasions how much he likes giada de laurentis. he's the first to admit it's not necessarily for her yummy food. yuk! i watch giada because i love her recipes NOT because of the way she looks.

rigatoni with eggplant puree

1 medium eggplant, cut into 1" cubes
1 pint cherry tomatoes
3 whole garlic cloves
3 tbl olive oil
1 tsp salt
1 tsp black pepper
1 tsp red pepper flakes
1/4 c toasted pine nuts
1 lb rigatoni
3 tbl olive oil
1/2 c grated parmesan

1. spread eggplant, tomatoes, garlic, olive oil, salt & pepper, red pepper flakes on a baking sheet. roast 35 min at 400 degrees. roast pine nuts on a baking sheet for 8 min.
2. cook pasta, reserving 1 1/2 c pasta water.
3. puree vegetables in food processor or blender.
4. stir vegetable puree with pasta, parmesan cheese, pine nuts, olive oil adding pasta water in small batches until your desired consistency.

adapted by giada de laurentis