Rigatoni with Eggplant and Pine Nut Crunch

I have lived is Seattle for nearly five years, but out of all of those years I have never felt so bitter about the horrible rainy weather. There were 28 days of rain in March....28!!!! This past weekend I was just about ready to strangle my roommate's cat when the sun peaked out, but only long enough to tease me into venturing outside and then it dumped hail! Seriously Seattle I have had about enough of you and your crappy whether.

Photo Credit: Beauty in Everything

As a former California beach bum, I feel bad complaining. I did choose to move here, and with my new residence accepted the consequences. I have traded in my surfboard and flip flops for waterproof boots and a bus pass. This past year I dyed my beach blonde hair brunette, changed my residency and even traded in my California license plates. I am as pale as I have ever been in my entire life, and there is no turning back now.

The past few weeks I have found myself more often than not in the kitchen trying to cook up something cozy to pull me out of my seasonal blues. So while Gus (the roommate's cat) is probably terrified of me, the rain has made me crack open my cook books in search of some perfect rainy day meals.

One particularly gross day this month resulted in this baked pasta dish I came across in Bon Appetit. The bf is convinced it is one of the best meals we have made together and I couldn't agree more.




Rigatoni with Eggplant and Pine Nut Crunch- From Bon Appetit

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
  

Preheat oven to 425°F. Spray large rimmed baking sheet with nonstick spray; add eggplant 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 1/2 cup Parmesan. Transfer to 13x9x2-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.