Instructions: Combine 1/2 cup of the olive oil in a small pan with chile flakes and garlic. Cook over moderate heat, swirling occasionally, until garlic is soft and oil is infused. Let cool. When room temperature, transfer to small bowl and whisk in vinegar and mint. Pour over cooked pasta in large bowl, and mix to coat evenly.

Add red bell pepper, feta, and raisins. Stir to combine.

Heat remaining 1/4 cup olive oil in non-stick pan over high heat. Saute eggplant until evenly browned, about 3 minutes. Cool slightly, then add to salad. Season to taste with salt and pepper, gently toss, and serve room temperature or chilled.

This recipe yields 4 to 8 servings.

Comments: Eggplant holds its own with strong flavors like feta cheese and raisins.

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