Ingredients

The following ingredients have 9 Servings
  • 1 pound eggplant, peeled and cut into one inch cubes
  • 1 large red bell pepper, cut into one inch cubes
  • 1 large orange bell pepper, cut into one inch cubes
  • ½ pound red onion, cut into one inch cubes
  • 2 tablespoons chopped fresh garlic
  • 1 teaspoon dry oregano
  • 1½ teaspoons sea or kosher salt
  • ½ teaspoon crushed pink or black peppercorns
  • 1/3 cup extra virgin olive oil
  • 1 12-ounce package dry cheese tortellini
  • 1 tablespoon Dijon mustard (OK to substitute whole grain if you prefer)
  • 1/3 cup champagne vinegar
  • 1 teaspoon sea salt
  • 1 teaspoon crushed pink or black peppercorns
  • 1/3 cup extra virgin olive oil
  • ½ cup walnut pieces (pine nuts may also be substituted), optional
  • 1 pint mixed cherry, grape or sun glow tomatoes
  • ½ cup fresh basil, cut into strips
  • 4 ounces feta cheese

Instruction

  • Preheat oven to 425 degrees F.
  • In a large bowl toss eggplant, red and orange peppers, onion, garlic, oregano, salt, pepper and olive oil.
  • Pour out onto a sheet pan and roast for 15 minutes. Flip vegetables and roast for 15 minutes more.
  • Cook the tortellini according to package directions – but time it so the pasta is ready at the same time the vegetables come out of the oven. Drain pasta well.
  • While vegetables are roasting, make dressing by combining mustard, vinegar, salt and pepper. While whisking, slowly pour in oil to make the vinaigrette. Set aside.
  • Once the vegetables and drained pasta are ready, place in a large bowl with the dressing and gently toss.
  • Toast walnut pieces in a dry pan for about five minutes to brown. Add to large bowl along with fresh tomatoes and basil. Toss again.
  • At this point you can chill the mixture on a flat pan to cool quickly and when ready to serve, place in a bowl and add the feta cheese or if serving warm, sprinkle feta over the top and serve.