Vegan Umami Eggplant

Ingredients

  • 1 medium Eggplant cut into 1 inch cubes.
  • 1 pint cherry tomatoes.
  • 2 cloves of garlic.
  • 1 teaspoon crushed red pepper.
  • 3 Tablespoons Olive Oil.
  • 1/4 cup fresh mint (packed).
  • 1/4 cup toasted pine nuts.
  • 1 lb box Rigatoni pasta (the sauce is best on this kind of noodle).

Instructions
  • 1. Place eggplant, tomato, and garlic on a baking sheet.
  • 2. Toss with olive oil, crushed red pepper, and salt and pepper to taste.
  • 3. Roast in 325 degree oven for 35 minutes.
  • 4. While veggies are roasting heat water until boiling and cook 1 lb box Rigatoni pasta.
  • 5. In a separate skillet, toast your pine nuts.
  • 6. Remove roasted ingredients from oven and scoop into your food processor.
  • 7. Add 3 Tablespoons of olive oil and fresh mint. Blend until smooth.
  • 8. Place pasta in a big serving bowl, mix in the sauce, adding pasta liquid as needed for a nice consistency.
  • 9. Sprinkle top with toasted pine nuts.
  • 10. This is a great cold weather meal that really fills you up and sticks to your ribs.