INGREDIENTS
1/3 cup
Basil, fresh leaves
1
Eggplant (about 1 pound), medium
1
small clove Garlic
1/3 cup
Italian parsley, fresh leaves
1 lb
Orecchiette pasta
1
Black pepper, Freshly ground
1/8 tsp
Black pepper, freshly ground
1
Kosher salt
1/4 tsp
Kosher salt
6 tbsp
Olive oil
2 tbsp
Red wine vinegar
1
block Feta cheese