What to do with eggplant? Pasta Sauce!

So last year we were inundated with eggplant. I think there was a research project that the farm was doing w/ NC A&T.  This year it's not been so much, but still, the eggplant and tomatoes are in full force right now.  I've definitely figured out a few things to do w/ eggplant which you can find if  you click the "eggplant" label over there -->

But I wanted to try something new, so I searched "eggplant" on https://smittenkitchen.com, and Deb, per usual did not disappoint.  She had many recipes for eggplant, but this recipe for Rigatoni and Eggplant Puree really got my attention, since I had eggplant AND a pint of cherry tomatoes in this weeks (and last week's) CSA.

I made it pretty much as described.  The only big difference was that I only made 6 oz of  pasta (it was just the two of us) and used half the sauce it made, and I only used  4 tbs of oilve oil instead of 6.  I also added 6 of these Turkey Meatballs from Trader Joes, thawed and cut into quarters.  The puree is definitely not photo-worthy, but it was pretty tasty overall!
Some pics!
The ingredients! (full disclosure, the eggplants were from last week)

Getting the roasted veg into the food processor:

This was a little tricky b/c the Al foil I'd put on the baking sheet had a hole and the juices from the veg had welded the foil to the sheet.  It all worked out.

Mixing up the sauce with the rigatoni.  Needed 2-3 scoops of pasta water to loosen it up.

Plated up with a little parm and basil garnish...
Oh, and Rudy was jealous b/c Dudley got featured in the last post, so here he is: