Recipe: Feta Eggplant Pasta Salad

Ingredients

• 1 medium eggplant (about 1 pound), cut into 1/2-inch cubes
• 2 tablespoons olive oil
• Kosher salt
• Freshly ground black pepper
• 1 pound orecchiette pasta
• 1 (4-ounce) block feta cheese, crumbled
• 1/3 cup coarsely chopped fresh Italian parsley leaves
• 1/3 cup coarsely chopped fresh basil leaves
• 1/4 cup olive oil
• 2 tablespoons red wine vinegar
• 1 small clove garlic, minced
• 1/4 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper

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