Eggplant Kalamata Pasta

1/2 red onion, halved again & sliced 1/4" thick

1 1-lb eggplant, peeled & cut into 1” x 2” strips

1 serrano pepper, halved, seeds removed, sliced thin

salt / pepper

1 tsp cumin

1/2 tsp oregano

sprinkle of hot pepper flakes

3-4 Tbsp olive oil

1 1/2 cup corkscrew pasta

1/3 cup kalamata olives, pitted

1/2 lemon, juiced

1/3 cup feta, crumbled

additional oil if needed

combine onion / eggplant / serrano / seasonings on a baking sheet

add olive oil & mix until all is well coated

roast for 25 minutes @ 425°

cook pasta in salted / olive-oiled water

drain & rinse, pour into casserole dish

dump roasted veg over pasta, add olives / lemon juice / feta

combine well, add more olive oil if you need it