Roasted Eggplant and Olive Pasta Salad

• 1 medium eggplant, cut into ¾-in. pieces (about 6 cups)
• 1 cup pitted, drained kalamata olives
• 6 tablespoons olive oil, divided
• 8 ounces casarecce, fusilli, or other short pasta
• 2 tablespoons red wine vinegar
• 1 teaspoon kosher salt
• ¼ teaspoon black pepper
• 1 tablespoon chopped fresh oregano, plus leaves for garnish
• 2 ounces feta cheese, crumbled (about ½ cup)
• 1½ cups (about 8 oz.) multicolored cherry tomatoes, halved

Preheat oven to 475°F. Toss eggplant and olives with 3 tablespoons of the oil on a rimmed baking sheet. Roast in a single layer until eggplant is tender, 18 to 20 minutes.

Meanwhile, cook pasta according to package directions; drain well. Whisk together vinegar, salt, pepper, chopped oregano, and remaining 3 tablespoons oil in a small bowl.

Toss together pasta, eggplant-olive mixture, feta, tomatoes, and dressing. Garnish with oregano leaves.

Serves 4; 521 calories.

VERDICT: Salty and delicious.  Good warm, but works as leftovers.  Keep.