Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
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.
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.
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.
Transfer the roasted vegetables to a
food processor. Add the torn
mint leaves and
extra-virgin olive oil. Puree the vegetables.
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.
