Rigatoni with eggplant tomatoe puree

This recipe is a long time favorite.  I saw a variation of this dish many moons ago.  I can't even tell you where I saw the original recipe, and I don't even have this one in my cookbook, it's so easy to remember.  Easy to prepare, too.  t's a lightly flavored, fresh tasting dish, with just a tiny 'bite' from the red pepper flakes.  It has always been at the top of my list of 'go-to' recipes

Ingredients:

1 eggplant, cubed (leave skin on)
1 pint grape tomatoes
3-4 cloves garlic, coarse chopped
1/4 teaspoon red pepper flakes
Olive oil

Kosher salt

Fresh, ground black pepper

1 lb. rigatoni or penne pasta

Parmigiano reggiano

Directions:

Pre-heat oven to 375 degrees.

Set large kettle of water to boiling.

Layer cubed eggplant, tomatoes, garlic and red pepper flakes on a baking sheet.  Drizzle generously with olive oil, and toss to coat.  Salt and pepper to taste.

Drop pasta into boiling water, and cook to desired doneness.

Roast vegetables in pre-heated oven for 13-15 minutes, or until very lightly charred.

Remove from oven, transfer to the bowl of your food processor, and puree until a chunky sauce forms.  If needed to smooth out consistency, or if sauce is too thick, thin with a bit of olive oil as you pulse your food processor.

Drain pasta and transfer to a large bowl, toss with sauce.

Plate and top with fresh grated parmigiano reggiano.

This dish re-heats well in a microwave oven.