In a large pot, cook the pasta al dente following package directions.
In a skillet, sauté the eggplant in the olive oil over high heat for a few minutes. Season with salt and pepper. Set aside to cool at room temperature.
In a bowl, combine all the ingredients for the dressing. Set aside.
In a large bowl, toss the drained pasta with the eggplant, cucumber, onion, olives and tomatoes.
Add the dressing and toss well to coat.
Arrange the salad on a serving platter and garnish with crumbled Fetos cheese and basil.
Enjoyed for its citrus note.
Light tasting beer, revealing a mildly sweet flavour with a hint of tartness and a dry finish.
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