Cheese Tortellini Roasted Eggplant Salad

1 – 1 lb. package Putney Pasta Cheese Tortellini
2 cups eggplant, diced small
6 garlic cloves, chopped
¼ cup golden raisins, plumped in water and drained
1 pt. cherry tomatoes, halved
1 tbsp. olive oil
¼ cup fresh parsley, chopped
2 tbsp. Balsamic vinegar
2 tsp. honey
1 bunch scallions, thinly sliced
½ tsp. salt
Coarse ground black pepper to taste

Cook tortellini according to package directions, drain and rinse thoroughly under cold water. In a large bowl toss eggplant with olive oil and garlic. Transfer to a covered baking dish and bake for 30 minutes in a preheated 400º oven. Eggplant and garlic should be very soft and lightly browned. Allow to cool to room temperature. Lightly mash eggplant and garlic mixture. Mix in raisins, parsley, Balsamic vinegar, honey, salt and pepper. Toss eggplant mixture with pasta. Add cherry tomatoes and scallions. Adjust salt and pepper to taste and serve. Serves 6-8.