Mediterranean Pasta Salad

I admit it: I used to love pasta salad from a box. I haven't had it in years, and I make my own version using fresh ingredients instead! Be sure to use Vidalia onions and Kalamata olives. It just isn't the same if you use substitutions!

Ingredients:

• 1/2 box whole wheat rotini
• 1-2 small eggplants, cut into chunks
• 1/2 small Vidalia onion, roughly chopped
• 5-6 cloves of garlic, rough chopped
• 2-3 T olive oil (for roasting)
• 1/2 jar sun-dried tomatoes in olive oil, drained
• 1 can chickpeas, rinsed and drained
• 1/2 jar mild pepperoncini peppers
• 15-10 pitted and halved Kalamata olives
• 1/4 C red wine vinegar
• 2 T fresh lemon juice
• 1 t dried Italian seasoning
• 2-3 T extra virgin olive oil (for dressing - optional)
• salt & pepper to taste

Preparation:

1. Preheat the oven to 400 degrees.
2. Toss the eggplant, onion, and garlic in olive oil with salt and pepper to taste.
3. Put the mixture in a casserole dish, cover, and roast it for approximately 45 minutes, stirring every 15 minutes. (I covered the mixture for the first half hour, then removed the foil so the mixture could brown.)
4. Meanwhile, cook the pasta according to package directions, drizzle with olive oil so it won't stick together, and set aside.
5. In a large bowl, mix the sun dried tomatoes, chickpeas, pepperoncinis, olives, vinegar, lemon juice, Italian seasoning, and olive oil, if desired.
6. Once the eggplant mixture and the pasta have cooled, add them to the bowl and stir to coat everything evenly.
7. Serve at room temperature.
8. Enjoy!