Potluck-Perfect Pasta Salad With Tomatoes and Eggplant

INGREDIENTS

8 oz

uncooked casarecce, fusilli, or penne pasta

8 oz

haricots verts (French green beans) or yellow wax beans, trimmed

1 tbsp

olive oil

2 cups

chopped Japanese eggplant (from 1 eggplant)

1 tbsp

minced garlic

2 pints

cherry tomatoes, halved and divided

1/4 cup

dry white wine

2 tsp

white wine vinegar

1/2 tsp

kosher salt

6 oz

burrata

2 tsp

chopped fresh thyme

1/2 tsp

black pepper