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Rigatoni with Eggplant and Pine Nut Crunch


Rigatoni with Eggplant and Pine Nut Crunch Recipe

Ingredients:
  • Nonstick vegetable oil spray
  • 1 unpeeled large eggplant (1 1/2 to 1 3/4 pounds), cut into 1/2-inch cubes
  • 2 medium yellow bell peppers, cut into 1/2-inch squares
  • 2 cups 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
  • 1/4 cup pine nuts
  • 1 28-ounce can whole tomatoes in juice
  • 1 cup heavy whipping cream
  • 1 pound rigatoni
  • 1 pound whole-milk mozzarella cheese, cut into 1/2-inch cubes
Directions:
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