Roasted Eggplant Pasta with Tomatoes and Mozzarella

I used 1 lb rigatoni, 8 oz mozzarella ball, 8 or so large tomatoes from my garden, a splash or so of cream in the tomato sauce, and 5 small fairy tale eggplant. The eggplant cooked easily enough and melded well into this dish. I roasted the tomatoes with a head of garlic drizzled in oil at the same temp as the eggplant, then squeezed the garlic out into the dish and blended it all with my immersion blender. Would make again, perhaps incorporating some calabrian chile to spice it up next time.