Tomato and Eggplant Pasta – La Maison Orphée

Ingredients

• 450 g short pasta
• A few cherry tomatoes, cut in half (about 10)
• Salt and pepper
• A drizzle of balanced extra virgin olive oil
• Juice of one lime
• 2 green onions, sliced
• 1 eggplant, diced
• ¼ cup of balanced extra virgin olive oil
• 1 block of feta cheese, cut into small cubes
• Grated parmesan cheese for serving
• ½ cup sun-dried tomatoes in oil, drained
• 1 clove of garlic
• 2 tsp. vegan mayonnaise
• 1 tsp. brown sugar
• ½ cup plain Greek yogurt