INGREDIENTS
1 pint
Cherry tomatoes
1
Eggplant, medium
3 cloves
Garlic, whole
1/4 cup
Mint, fresh leaves
1 lb
Rigatoni pasta
1 tsp
Black pepper, freshly ground
1 tsp
Red pepper flakes
1 tsp
Salt
3 tbsp
Olive oil
3 tbsp
Olive oil, extra-virgin
1/4 cup
Pine nuts, toasted
1/2 cup
Parmesan, grated