Roasted Eggplant And Tomato Puree Rigatoni

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Food.com
Nutrition per serving    (USDA % daily values)
CAL
457
FAT
78%
CHOL
28%
SOD
49%

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Ingredients for 4 servings

4 garlic cloves , whole

1 medium eggplant , cut into 1-inch cubes

1/4 cup part-skim ricotta cheese

8 ounces rigatoni pasta

2-3 tablespoons toasted pine nuts

1/4 cup fresh parsley , chopped

1 teaspoon fresh ground black pepper

3 sprigs fresh thyme

2 sprigs fresh rosemary , chopped

1 teaspoon salt

1 teaspoon red pepper flakes

1 pint cherry tomatoes

1/4 cup grated parmesan cheese

1/4 cup extra-virgin olive oil

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