Rigatoni with Eggplant and Pine Nut Crunch

Ingredients

• 28 ounce canned tomatoes whole canned
• 1.5 pounds eggplant unpeeled cut into 1/2-inch cubes
• 2 cups basil leaves fresh divided packed (firmly )
• 3 large garlic cloves divided
• 2 cups grape tomatoes 
• 1 cup heavy whipping cream 
• 0.3 cup olive oil 
• 1 cup parmesan cheese divided freshly grated
• 0.3 cup pinenuts 
• 1 pound rigatoni 
• 1 pound whole-milk mozzarella cheese cut into 1/2-inch cubes
• 2 medium bell peppers yellow cut into 1/2-inch squares

Equipment

• baking sheet
• oven
• pot
• baking pan
• garlic press

Directions

1. Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant and peppers.
2. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables.
3. Drizzle vegetables with oil; toss.
4. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.
5. Combine 2/3 cup basil, 1/2 cup Parmesan, pine nuts, and 1 garlic clove in mini processor. Blend until crumbly. Season topping with salt.
6. Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.
7. Cook pasta in pot of boiling salted water until just tender but still firm to bite, stirring occasionally; drain. Return to pot. Toss with vegetables, sauce, and 1/2 cup Parmesan.
8. Transfer to 13 x 9 x 2-inch baking dish.
9. Sprinkle with mozzarella and pine nut topping.
10. Bake pasta until heated through, 25 to 35 minutes.
11. Let stand 10 minutes and serve.