Name: Roasted Eggplant and Tomato Orzo Pasta
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 medium purple eggplant (about 1 pound), sliced into 3/4-inch cubes; 2 tablespoons olive oil; Salt and pepper; 1 cup cherry or grape tomatoes, halved; 1 teaspoon olive oil; Salt and pepper; 1/2 pound DeLallo Organic Whole Wheat Orzo; 1/3 cup crumbled feta; 1/4 cup chopped fresh basil; 1/4 cup chopped fresh parsley; 2 tablespoons pine nuts, toasted; 2 tablespoons olive oil, more to taste; 1 tablespoon lemon juice; 2 cloves garlic, pressed or minced; 1/4 teaspoon salt, more to taste; 1/8 teaspoon red pepper flakes; Freshly ground black pepper, to taste