Preheat oven to 400°. On a rimmed baking sheet add chopped eggplant, cherry tomatoes, garlic, olive oil, salt, pepper, and diced hot pepper. Roast in the oven until golden brown and tender ~ 35 minutes.
Add sunflower seeds to small dish and roast in the oven until golden ~ 5 minutes. Remove and reserve.
Boil and cook pasta. Drain and reserve 2C of the cooking liquid.
Transfer the roasted vegetables to a food processor, add the oil, vinegar, and 1 1/2 C reserved cooking liquid. Combine until smooth. Serve and sprinkle with cheese and nuts.
We hope you enjoyed this recipe!