This bright and colorful pasta salad is the greatest meal for parties, cookouts and more.
Cook the pasta according to directions on the box, but leave out the salt and fat. Add green beans during the last 3 minutes of its cooking. When it's done, set aside 1 cup of the cooking liquid, then drain the pasta.
Meanwhile, heat oil in a large skillet on medium-high. Add eggplant, and cook while stirring occasionally for 4 to 5 minutes or until tender. Add the garlic and cook for a minute until fragrant. Add half of the tomatoes and cook until the juices start to release, another 2 to 3 minutes.
Add the wine and cook, stirring often until most of it evaporates. Add the pasta and beans and toss 'em to combine. If the mixture is too dry, add the reserved pasta cooking liquid, a couple of tablespoons at a time. Stir in the remaining tomatoes, vinegar, and salt. Divide the pasta mixture among 4 bowls and top each evenly with burrata, thyme, and pepper.