Rigatoni with Eggplant and Pine Nut Crunch

Ingredients

• Nonstick vegetable oil spray
• 1 unpeeled large eggplant (1½ to 1¾ pounds), cut into ½-inch cubes
• 2 medium yellow bell peppers, cut into ½-inch squares
• 2 cups grape tomatoes
• 3 large garlic cloves, divided
• ⅓ cup olive oil
• 2 cups (firmly packed) fresh basil leaves, divided
• 1 cup freshly grated Parmesan cheese, divided
• ¼ 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 ½-inch cubes

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