INGREDIENTS
1 pint
Cherry tomatoes
1
Eggplant, medium
3 cloves
Garlic
1/4 cup
Mint or basil, fresh leaves
1 lb
Rigatoni pasta, dried
1 tsp
Black pepper, freshly ground
1 tsp
Kosher salt
1 tsp
Red pepper flakes
6 tbsp
Olive oil
1/4 cup
Pine nuts, toasted
1/2 cup
Grated parmesan or (shown here) ricotta salata