Cook rigatoni pasta according to package directions.

In a large bowl, combine cooked rigatoni.

Whisk together olive oil, balsamic vinegar, dried onion, rosemary, oregano, salt, and pepper to create a dressing.

Set the dressing aside.

Slice eggplant and quarter the slices.

Dice roma tomatoes.

Crush garlic cloves.

Saute eggplant in olive oil until tender, seasoning with salt and pepper.

Add sauteed eggplant to the pasta.

Saute diced tomatoes with crushed garlic and oregano until heated through.

Add sauteed tomatoes and garlic to the pasta and eggplant.

Pour dressing over the salad.

Add cubed feta cheese to the salad.

Stir well to combine all ingredients.

Chill for at least 30 minutes before serving for best flavor.