Rigatoni With Eggplant Puree

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A Cozy Kitchen


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1 medium eggplant, cut into 1-inch cubes

1 pint cherry tomatoes

2 cloves garlic, whole

3 tablespoons olive oil

Salt & pepper

1 teaspoon red pepper flakes

1/4 cup toasted pine nuts

1 pound rigatoni pasta

1/4 cup torn fresh mint leaves

1/2 cup grated Parmesan

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