Roasted Eggplant Pasta

Name: Roasted Eggplant Pasta
Ingredients: 1 pound eggplant, unpeeled and cubed (1-inch); 1 pint cherry tomatoes; 1 small red onion, cut into 8 wedges; ¼ teaspoon salt; ¼ teaspoon crushed red pepper; 4 tablespoons extra-virgin olive oil, divided; 8 ounces fusilli; 2 tablespoons chopped fresh flat-leaf parsley; 2 tablespoons chopped fresh mint; 2 tablespoons chopped fresh basil; 2 tablespoons balsamic vinegar; 1 teaspoon sugar; ¾ cup crumbled feta cheese; ¼ cup pitted Kalamata olives, quartered; 2 tablespoons toasted pine nuts