Ingredients
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16 oz rotini pasta
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1 medium eggplant
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2 tbsp olive oil
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1 pint cherry tomatoes
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1/2 (8 oz) block feta cheese
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1/2 cup Kalamata olives, pitted
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1/2 cup Greek vinaigrette
Steps
1
Bring a large pot of salted water to boil. Cook the rotini according to package directions.
2
Meanwhile, cut the eggplant into ½-inch dice. In a 12-inch nonstick skillet, heat the oil on medium. Add the eggplant. Season with salt and cook 8–10 min., stirring occasionally, until tender.
3
While eggplant cooks, halve the tomatoes. Cut the feta into ¼-inch dice. Roughly chop the olives.
4
In a large bowl, toss the cooked rotini with the eggplant, tomatoes, feta, olives, and Greek vinaigrette. Season with salt and pepper to taste.
