Rigatoni with Aubergine and Pine Nut Crunch

Ingredients for Rigatoni with Aubergine and Pine Nut Crunch

• Nonstick vegetable oil spray

• 1 unpeeled large aubergine (1 1/2 to 800g), cut into 1/2-inch cubes

• 2 medium yellow peppers, cut into 1/2-inch squares

• 300g grape tomatoes

• 3 large garlic cloves, divided

• 1/3 cup olive oil

• 2 cups (firmly packed) fresh basil leaves, divided

• 1 cup freshly grated Parmesan cheese, divided

• 60ml pine nuts

• 1 800g can whole tomatoes in juice

• 240ml double cream

• 450g rigatoni

• 450g whole-milk mozzarella cheese, cut into 1/2-inch cubes

Preheat oven to 218°C. Spray large rimmed baking sheet with nonstick spray; add aubergine and peppers. Cut tomatoes in half lengthwise; add to sheet. Using garlic press, squeeze 1 garlic clove onto vegetables. Drizzle vegetables with oil; toss. Sprinkle with salt and pepper. Roast vegetables until tender, stirring often, 35 to 45 minutes.

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.

Blend tomatoes with juice, cream, 1 1/3 cups basil, and 1 garlic clove in processor until smooth. Season sauce with salt and pepper.

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 120ml Parmesan. Transfer to 13 x 9 x 2-inch baking dish. Sprinkle with mozzarella and pine nut topping.

Bake pasta until heated through, 25 to 35 minutes. Let stand 10 minutes and serve.

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