Eggplant Pasta Salad

Serves: 4 

Ingredients	Qty	Prep
Eggplant	3 lbs	chopped
Red pepper	2 large	chopped
Tomato	1 large	chopped
Cherry tomatoes	1 box	sliced
Pasta	1 lb	cooked
Garlic	6 cloves	minced
Capers	4 tbsp
Red chili flakes	1 tsp
Basil	1/2 cup	chopped
Mint	4 tbsp	chopped
Green onion	1 bunch	minced
Salt	to taste
Pepper	to taste
Lemon juice	to taste

Method:

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