• 1 small eggplant, peeled and 3/4-inch diced
• 1 red bell pepper, 1-inch diced
• 1 yellow bell pepper, 1-inch diced
• 1 red onion, peeled and 1-inch diced
• 2 garlic cloves, minced
• 1/3 cup good olive oil
• 1-1/2 teaspoons kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 pound orzo

For the Dressing

• 1/3 cup freshly squeezed lemon juice (2 lemons)
• 1/3 cup good olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper

To Assemble

• 4 scallions, minced (white and green parts)
• 1/4 cup pignolis, toasted
• 3/4 pound good feta, 1/2-inch diced (not crumbled)
• 15 fresh basil leaves, cut into chiffonade