Cook tortellini according to package directions.

In a saute pan over medium heat add half of the olive oil and saute spinach until wilted. Add tomatoes and garlic and continue to saute until tomatoes are warmed. Set mixture aside.

Meanwhile, slice zucchini thinly using a mandolin. Brush both sides with olive oil and grill until tender. Grill the eggplant whole at the same time until soft. Once cooked, cut zucchini into bite size pieces and scrape out the inside of the eggplant, discarding the seeds.

Place drained tortellini in a large bowl, and add the grilled vegetables and spinach mixture.

In a small bowl, add the rest of the olive oil, lemon juice, and pepper and whisk until thoroughly mixed.

Add dressing to the bowl of tortellini and gently mix. Top with chopped onion, feta cheese, basil and kalamata olives. This dish can be served warm or cold.