Have you ever thought to include eggplant in your pasta salad? This flavorful dish marries this chewy veggie with plenty of pesto, and don’t forget the feta!

Serves 4

Instructions:

1. Preheat the oven to 475°F. Toss the eggplant with the 2 tablespoons olive oil, salt, and pepper; spread on a rimmed baking sheet. Bake until the eggplant is slightly tender, about 20 minutes.
2. Add the tomatoes and olives to the baking sheet, and bake until the tomatoes begin to burst and the eggplant is tender, about 5 minutes.
3. Process the 1/2 cup olive oil, almonds, capers, and garlic in a blender until smooth. Add the basil, oregano, and parsley; process just until smooth. Stir in the lemon juice.
4. Cook the pasta in salted water according to the package directions; drain. Toss the hot cooked pasta with the roasted vegetables, pesto mixture, and feta. Sprinkle with the basil leaves and serve.

Cooking Tip: you don’t have to, but you can sweat the eggplant to release extra water: Slice the eggplant and lay slices on a wire rack. Sprinkle with salt and let stand for 30 minutes. Pat dry and go to Step 1.