Fusilli with Feta

Ingredients:

• 1 whole eggplant
• 1 large red bell pepper, roasted, peeled and chopped
• 1 bunch red chard, washed but not dried
• 1 lb organic fusilli pasta
• 1/2 lb feta, crumbled
• 1/3 cup organic extra virgin olive oil
• 3–4 cloves garlic, peeled and slightly crushed
• freshly ground black pepper
• minced fresh thyme and rosemary to taste

Cut the whole eggplant into 3/4" cubes and roast on a lightly oiled baking sheet in a 350°F oven until tender. Tear the chard into salad-sized pieces and cut the stems into 1' lengths. Put the pasta water on to boil. Add the olive oil and the garlic to the pan and sauté the garlic on very low heat with the cover on, stirring occasionally, until the oil has a good garlic flavor, but before the garlic turns brown. Remove the garlic cloves from the pan. Add the chard stems to the pan, turn up the heat, and sauté until partially cooked. Add the chard leaves, cover, and cook until just tender. Put the pasta on when you put the chard on. Add the eggplant and red pepper to the pot with the chard and toss; remove from heat. Drain the pasta, add it to the pot, add the cheese, grind on some black pepper and add the herbs if desired. Toss gently and serve.
 

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