Rigatoni With Eggplant Puree Recipe

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Giada De Laurentiis on Food Network
Nutrition per serving    (USDA % daily values)
CAL
670
FAT
106%
CHOL
47%
SOD
54%

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Ingredients for 4 servings

1 pound rigatoni pasta

3 tablespoons extra-virgin olive oil

3 tablespoons olive oil

1/4 cup torn fresh mint leaves

1/4 cup toasted pine nuts

3 cloves garlic, whole

1/2 cup grated Parmesan

1 teaspoon salt

1 teaspoon freshly ground black pepper

1 teaspoon red pepper flakes

1 pint cherry tomatoes

1 medium eggplant, cut into 1-inch cubes

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