Ingredient:

• Roasted eggplant
• 1 medium purple eggplant (about 1 pound), sliced into ¾-inch cubes
• 2 tablespoons olive oil
• Salt and pepper
• Roasted tomatoes
• 1 cup cherry or grape tomatoes, halved
• 1 teaspoon olive oil
• Salt and pepper
• Everything else
• ½ pound DeLallo Organic Whole Wheat Orzo
• ⅓ cup crumbled feta
• ¼ cup chopped fresh basil
• ¼ cup chopped fresh parsley
• 2 tablespoons pine nuts, toasted
• Lemon-garlic dressing
• 2 tablespoons olive oil, more to taste
• 1 tablespoon lemon juice
• 2 cloves garlic, pressed or minced
• ¼ teaspoon salt, more to taste
• ⅛ teaspoon red pepper flakes
• Freshly ground black pepper, to taste