Eggplant Pasta Salad

Serves: 4 
Calories: 550/serving
Eggplant3 lbschopped
Red pepper2 largechopped
Tomato1 largechopped
Cherry tomatoes1 boxsliced
Pasta1 lbcooked
Garlic6 clovesminced
Capers4 tbsp
Red chili flakes1 tsp
Basil 1/2 cupchopped
Mint 4 tbspchopped
Green onion1 bunchminced
Saltto taste
Pepperto taste
Lemon juiceto taste

  1. Toss eggplant and peppers with salt, pepper and olive oil
  2. Roast at 400 F for about 30 minutes, tossing in between
  3. Salt tomatoes and set aside
  4. Fry garlic and chili flakes and turn off heat
  5. Add tomatoes, roasted vegetables and drained pasta
  6. Add the remaining herbs, adjust seasoning and serve either hot or at room temperature