I hope you'll give this one a try and that it may also become one of your weeknight staples.
Rigatoni with Roasted Eggplant, Tomatoes, & Mint:
Yields 4 servings
12 oz g-free Rigatoni (or other tubular shaped pasta)
1 large globe eggplant (about 1.25#), diced into 1.5" pieces
1 pint cherry tomatoes (any color or a mix of colors)
1 medium yellow onion (or 2 small spring onions), diced into 1.5" pieces
1 clove garlic, smashed but left whole
1 tsp red chile flakes (or to taste)
4 TB olive oil
1/3 cup pine nuts, toasted
2 TB fresh mint, finely sliced
sea salt & freshly ground black pepper
1) Preheat the oven to 375 degrees. Line a baking sheet with parchment. Add the diced eggplant and onion, whole cherry tomatoes, and garlic clove. Sprinkle with the red chile flakes, salt & pepper, and drizzle with 2 TB olive oil. Toss together gently to coat all the vegetables and spread out into a single layer on the baking sheet. Cook without stirring for 35 minutes until tender and nicely caramelized.
2) When the vegetables are roasted and cool enough to handle, puree them, along with the toasted pine nuts, and remaining 2 TB olive oil in a food processor. Pulse until the mixture is combined but still chunky. Add the mint, reserving 1 tsp for garnish, and pulse again briefly. Spoon the puree into your serving bowl.
3) Bring a large pot of well salted water to a boil. Cook the pasta until al dente, about 10 minutes depending on the size of your pasta. Reserve 1/2 cup pasta water and drain the rest. Place hot pasta on top of the puree in your serving bowl. Toss to coat the noodles well with the pureed sauce. Add a bit of pasta water, 1 TB at a time, to loosen the sauce if needed so it evenly coats all the Rigatoni. Sprinkle with the reserved mint and serve hot.