Eggplant Pasta Salad with Kalamata Olives

(recipe from The Vegan Gourmet by Susann Geiskopf-Hadler & Mindy Toomay)

2 small eggplants (about 1 1/2 lbs.)
7 green onions
3 Tbsp. extra-virgin olive oil (I use coconut oil for cooking)
4 medium cloves garlic, minced
1 tsp. dried red chili flakes
1 medium red bell pepper, thinly sliced
2 tsp. dried oregano
1/2 tsp. salt
1/4 cup fresh-squeezed lemon juice
2 Tbsp. balsamic vinegar
2 Tbsp. mirin (or sherry)
1 lb. dried rigatoni
1/2 cup slivered kalamata olives
1/2 cup minced fresh parsley

Peel the eggplants and cut them into 1/4-inch-thick strips about 3 inches in length.  Trim all but about 2 inches of the tops from the green onions.  Cut in half lengthwise, then into 1-inch pieces.  [I just sliced the green onions on a diagonal.]

Heat 2 Tbsp. of the coconut oil in a heavy skillet over medium heat.  Add the garlic and chili flakes and stir to distribute in the oil.  Add the eggplant, green onion and bell pepper; stir.  Sprinkle with the oregano and 1/4 tsp. of the salt.  Stir and saute over medium heat 15-20 minutes, until vegetables are tender and browning nicely.  Transfer to a large bowl.

Whisk together 1 Tbsp. olive oil, the lemon juice, vinegar, mirin, and remaining 1/4 tsp. salt.  Pour this dressing over the eggplant mixture in the bowl, cover, and set aside at room temperature for at least 30 minutes or up to a few hours so the flavors can blend.

Bring several quarts of water to a boil.  Cook the pasta until al dente.  Cool briefly in a bowl of cold water, drain very well, and toss with the eggplant mixture, olives, and parsley.