Categories: Pasta

Ingredients

• Coarse salt and pepper
• 1 lb short, ridged pasta, such as penne
• 4 oz crumbled feta cheese

Directions

1. In a large pot of boiling salted water, cook pasta according to package instructions

2. Reserve 1 c pasta water; drain pasta and return to pot

3. Stir in relish and reserved pasta water, then season w/salt and pepper

4. Top w/feta and serve warm or at room temperature

5. Eggplant-Tomato Relish

6. Preheat oven to 450

7. On a rimmed baking sheet, stir together 1 can (28 oz) whole peeled tomatoes, torn into small pieces; 2 unpeeled garlic clove; 1/2 tsp ground cumin; and 1 T extra-virgin olive oil

8. Place a globe eggplant (1 lb) on top of tomato mixture and roast until eggplant is very tender when pierced w/a knife and tomato juices are thick, about 30 to 40 minutes. Let cool

9. Transfer eggplant to a cutting board and halve lengthwise. Scrape out flesh w/a spoon (discarding as many seeds as possible); roughly chop flesh

10. Place in a large bowl. Peel and chop garlic and add to bowl. Stir in tomato mixture and 1/2 small red onion, diced small

11. Season w/coarse salt and pepper. To store, Refrigerate in an airtight container, up to 1 week

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