This roasted eggplant and olive pasta salad is a delicious and satisfying dish that combines the flavors of roasted eggplant, tangy olives, and fresh herbs. The roasted eggplant adds a smoky and creamy texture to the salad, while the olives provide a briny and salty taste. The pasta is cooked al dente and tossed with a simple dressing made from olive oil, lemon juice, and garlic. This salad is perfect for a light lunch or as a side dish for a summer barbecue.
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