Roasted Eggplant with Orzo and Feta – As Seen on Restaurant: Impossible Revisited : Robert Irvine

Ingredients

• 1 tbsp grapeseed oil
• 1 Spanish white onion, medium diced
• 3 cloves garlic, sliced
• 1 tbsp tomato paste
• 4 oz red wine
• 1 can San Marzano whole peeled tomatoes (16 oz)
• 1 tbsp fresh parsley, chopped
• 2 tbsp fresh basil, chopped
• Salt and pepper to taste
• 2 large eggplants
• 4 tbsp grapeseed oil
• ½ tsp salt (for the eggplant)
• 3 tbsp crumbled feta cheese
• 1 bunch fresh basil, chopped
• 2 cups cooked orzo pasta
• 2 green zucchini, medium diced
• 2 yellow squash, medium diced
• 1 red pepper, medium diced
• 1 bunch mint, chopped