Ingredients:

  • 1.5 lbs eggplant, cubed
  • 0.5 lbs zucchini, cubed
  • 2 tbsp extra virgin olive oil
  • 1 tsp sea salt
  • 1/2 tsp cracked black pepper
  • 12 oz rotini or fusilli pasta
  • 1 cup crumbled feta cheese
  • 1 cup cherry tomatoes, halved
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 2 tbsp fresh basil leaves, torn
  • 1/4 cup extra virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 clove garlic, finely minced
  • 1/2 tsp dried oregano
  • 1/4 tsp red pepper flakes

Instructions:

  1. Preheat oven to 400°F (200°C). Toss the cubed eggplant and zucchini on a sheet pan with 2 tablespoons of olive oil, salt, and pepper. Spread in a single layer and bake for 20-25 minutes, tossing halfway through, until edges are mahogany-colored and centers are tender.
  2. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente (usually 1-2 minutes less than package directions). Drain the pasta.
  3. In a bowl, whisk together 1/4 cup extra virgin olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, and red pepper flakes to emulsify the vinaigrette.
  4. Toss the pasta with a portion of the vinaigrette while still warm to allow the flavors to absorb.
  5. Fold in the roasted eggplant and zucchini, crumbled feta, halved cherry tomatoes, chopped parsley, and torn basil.
  6. Refrigerate the salad for 1 hour to allow the flavors to fuse before serving.