Roasted Eggplant and Tomato Orzo Pasta Recipe

Preheat oven to 400 degrees F with one rack in the middle of the oven and the other rack in the upper third of the oven.

Line 1 large, rimmed baking sheet and 1 small, rimmed baking sheet with parchment paper for easy cleanup.

On the large baking sheet, toss the cubed eggplant with 2 tablespoons of olive oil and a sprinkle of salt and pepper. Arrange the eggplant in a single layer.

Roast for about 25 minutes on the middle rack until the eggplant is tender and deeply golden on the edges tossing halfway.

Meanwhile, on the smaller baking sheet, toss the halved tomatoes with 1 teaspoon olive oil and a sprinkle of salt and pepper. Wait to place the pan of tomatoes on the top rack after tossing the eggplant.

Roast for about 12 minutes until the tomatoes are tender and a little wrinkled. (The eggplant and tomatoes should be done roasting at the same time.)

Bring a large pot of salted water to boil. Add the orzo, give it a stir and cook for about 9 minutes until al dente. Reserve about 1 cup cooking water, then drain the orzo and transfer it to a large serving bowl.

To prepare the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes, and freshly ground black pepper.

Drizzle it over the warm orzo and toss to coat. Add the roasted eggplant, tomatoes, feta, basil, parsley, and pine nuts. Toss to combine.

If the pasta seems dry, add 2 tablespoons of the reserved pasta cooking water and/or a little more olive oil. Season to taste with additional salt and pepper. Serve immediately.