Low-Carb Fusilli Pasta with Eggplant & Tomatoes

Instructions: 

1. Bring a large pot of salted water to boil. Add pasta, cook 18-20 minutes, or until al dente, stirring intermittently. Drain and set aside.
2. Preheat oven to broil. In a shallow baking dish, place tomatoes in a single layer and drizzle with olive oil. Season generously with salt & pepper.
3. Broil tomatoes until they are softened and lightly charred, about 10-15 minutes. Set aside and allow to cool. Once cooled, add garlic, red pepper flakes and capers. Stir to combine.
4. Slice eggplant lengthwise into ¼-inch thick slices and coat both sides with olive oil using a basting brush. Season with salt & pepper. 
5. Cook eggplant on cast iron skillet or grill, about 2 minutes per side. Set aside. Once cool, cut into 1-inch pieces.
6. In a large bowl, mix pasta, tomato mixture and eggplant. Crumble feta over top and garnish with torn basil leaves. Serve and enjoy!