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1
Preheat the oven to 400F.
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2
Line a baking sheet with parchment paper.
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3
In a large bowl, combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red pepper flakes.
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4
Spread the vegetables on the prepared baking sheet in an even layer.
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5
Roast in the oven until the vegetables are tender and the eggplant is golden, about 35 minutes.
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6
While the vegetables are roasting, place the pine nuts in a small baking dish.
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7
Place in the oven on the rack below the vegetables.
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8
Roast until golden, about 8 minutes, stirring once.
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9
Remove from the oven and transfer to a bowl to cool.
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10
Meanwhile, bring a large pot of salted water to a boil over high heat.
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11
Add the pasta and cook until tender but still firm to the bite, stirring occasionally, 8 to 10 minutes.
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12
Drain the pasta, reserving 1 1/2 cups of the cooking liquid, and transfer the pasta to a large bowl.
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13
Transfer the roasted vegetables to a food processor.
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14
Add the torn mint leaves and the extra-virgin olive oil.
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15
Pulse until the vegetables are pureed, but dont make it too smooth; it should be a bit chunky with some distinct bits of vegetables.
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16
Transfer the pureed vegetables to the bowl with the pasta.
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17
Add the Parmesan cheese.
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18
Stir to combine, adding the pasta cooking liquid 1/2 cup at a time until the pasta is saucy.
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19
Sprinkle the pine nuts over the top and serve.
