1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
2. In a large bowl combine the eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and red
pepper flakes. Spread the vegetables out in an even layer on the
baking sheet. Roast in the oven until the vegetables are tender and the
eggplant is golden, about 35 minutes.
3. While the vegetables are roasting, place the
pine nuts in a small baking dish. Place in the oven on the rack below
the vegetables. Roast until golden, about 8 minutes. Remove from the
oven and reserve.
4. Meanwhile, bring a large pot of salted water to
a boil over high heat. Add the pasta and cook until tender but still
firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain
pasta into a large bowl and reserve 1 1/2 cups of the cooking liquid.
5. Transfer the roasted vegetables to a food processor. Add the torn mint leaves and extra-virgin olive oil. Puree the vegetables.
6. Transfer the pureed vegetables to the bowl with
the pasta and add the Parmesan. Stir to combine, adding the pasta
cooking liquid 1/2 cup at a time until the pasta is saucy. Sprinkle the
pine nuts over the top and serve.
