Mediterranean Pasta Salad w/ Roasted Eggplant

Ingredients:

1 cup Pasta of choice (i.e. Penne, Fusilli)

1 Eggplant

1 tsp Thyme

1 tsp Salt

2 Tomatoes or 10 Cherry Tomatoes

1 Cucumber

1 Red Onion

1/2 cup Kalamata Olives

2 cup Spinach

1/2 cup Feta or Goat Cheese (optional if vegan)

For Salad Dressing:

1/4 cup Olive Oil

1 tsp Red Wine Vinegar (or Apple Cider Vinegar)

Zest of a Lemon

1/2 tsp Honey

1 tsp Salt

Method:

Cut Eggplant in 3/4 inch strips, drizzle with olive oil, season with salt and thyme and roast at 400F for 15-20 minutes.

While eggplant is roasting, cook pasta according to package.

Chop cucumber, tomatoes, and red onion and mix with spinach.

Prepare salad dressing by whisking olive oil, vinegar, lemon zest, honey, and salt together.

When pasta is finished cooking, combine with vegetables and spinach and toss with salad dressing.

Top the salad with cheese and roasted eggplant.