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

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