This is really, really good

It's eggplant pasta salad to die for.  I used farfalle rather than the penne it called for,  because I had some already.  It's sweet and tangy together. I'm also baking bread,  but that'll take awhile.  But this is very filling and I have plenty for leftovers.

Here's the recipe:
Eggplant Pasta Salad, from Real Simple.

PS If they weren't $19 per pound, I could eat pine nuts every day, especially toasted like in this recipe. :) To toast them, you just put them in a pie pan or on a baking sheet, put them in the oven at 375 degrees Fahrenheit for 5-10 minutes, stirring occasionally, until golden brown.