INGREDIENTS
1 lb
eggplant
1 pint
cherry tomatoes
1 small
onion
1/4 tsp
salt
1/4 tsp
pepper
4 tbsp
olive oil
8 oz
fusilli
2 tbsp
flat-leaf parsley
2 tbsp
mint
2 tbsp
basil
2 tbsp
balsamic vinegar
1 tsp
sugar
3/4 cup
feta cheese
1/4 cup
kalamata olives
2 tbsp
pine nuts