Tortelloni With Roasted Eggplant & Cherry Tomato Sauce

• 1 eggplant medium, unpeeled, cut into 1-inch cubes, about 5 1/2 cups
• 1 pint cherry tomatoes about 2 cups
• 2 cloves garlic peeled
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• 1/2 teaspoon crushed red pepper flakes
• 1 package BUITONI(R) Refrigerated Chicken & Roasted Garlic Tortelloni 20 oz.
• 1/4 cup fresh mint leaves torn
• 1/2 cup Buitoni Refrigerated Freshly Shredded Parmesan Cheese 5 oz.
• 1/4 cup toasted pine nuts

1. PREHEAT oven to 400u0b0 F. Line baking sheet with parchment paper or foil. COMBINE eggplant, tomatoes, garlic, oil, salt, pepper and crushed red pepper in large bowl. Spread on prepared baking sheet. ROAST for 30 minutes or until vegetables are tender and eggplant is golden. TRANSFER roasted vegetables to food processer. Add mint leaves; process until chunky. PREPARE pasta according to package directions; drain, reserving 1 cup cooking water. Return pasta to saucepan along with eggplant mixture, reserved cooking water and cheese. Toss gently to coat. Sprinkle with pine nuts. Garnish with additional mint leaves, if desired.

eggplant medium, tomatoes, garlic, olive oil, kosher salt, ground black pepper, red pepper, chicken, fresh mint, buitoni refrigerated freshly, nuts

Taken from www.yummly.com/recipe/Tortelloni-with-Roasted-Eggplant-_-Cherry-Tomato-Sauce-1260162 (may not work)