Toss your vegetables with olive oil, salt, and pepper. Then roast in the oven at 325F for 30 to 45 minutes, the key is to monitor the eggplant to make sure that cookes all the way through. It should be soft and have a almost sweet flavor.

Once your vegetables are cooked, remove them from the oven and set aside.

Prepare your orzo like you would cook pasta, salt the water and bring it to a boil. Then add your orzo, cook it like you would any other pasta. Once it's soft and has no grittiness to it, strain the water and toss the orzo with olive oil then allow it to cool.

Once everything has cooled now assemble your "salad". Add the roasted veggies to the orzo, then add your feta cheese, olives, and soppresata.

Garnish with some fresh chopped parsley and go to town.