1 medium purple eggplant (about 1 pound), sliced into 3/4-inch cubes
1 cup cherry or grape tomatoes, halved
3 tbsp olive oil
Salt and pepper
1/2 pound whole wheat orzo
1/3 cup crumbled feta
1/4 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tbsp pine nuts, toasted

Lemon-garlic dressing
2 tbsp olive oil, more to taste
1 tbsp lemon juice
2 cloves garlic, pressed or minced
1/4 tsp salt, more to taste
1/8 tsp red pepper flakesFreshly ground black pepper, to taste

Preheat the oven to 400°F, positioning one rack in the center and another in the upper third. Line a large rimmed
baking sheet and a smaller one with parchment paper. Spread the cubed eggplant on the large baking sheet. Drizzle
with 2 tablespoons olive oil, season lightly with salt and pepper, and toss to coat. Arrange in a single, even layer. Roast
on the center rack for about 25 minutes, stirring once halfway through, until the eggplant is soft and nicely browned
on the edges.

While the eggplant begins roasting, place the halved tomatoes on the smaller baking sheet. Drizzle with 1 teaspoon
olive oil, season with salt and pepper, and toss to coat. Wait to add the tomatoes to the oven until you’ve flipped the
eggplant; then set the tomato pan on the upper rack. Roast for about 12 minutes, or until the tomatoes are tender and
slightly wrinkled. Ideally, both the eggplant and tomatoes will be ready at the same time.

Meanwhile, bring a large pot of salted water to a boil. Add the orzo, stir, and cook until al dente, about 9 minutes.
Reserve 1 cup of the cooking water, then drain and transfer the orzo to a large serving bowl.

For the dressing, whisk together the olive oil, lemon juice, garlic, salt, red pepper flakes, and black pepper. Pour over
the warm orzo and toss until well coated. Add the roasted eggplant, roasted tomatoes, feta, basil, parsley, and pine
nuts, then gently toss to combine. If the mixture seems dry, mix in a splash or two of the reserved pasta water or
another drizzle of olive oil. Taste and adjust with more salt and pepper if needed. Serve warm.