Greek Pasta Salad - cooking recipe

Ingredients
    1/2 lb. pasta shells
    1/4 c. olive oil
    1 medium eggplant, cut into 1-inch cubes
    1/2 tsp. salt
    2 garlic cloves, minced or pressed
    juice of 1 lemon
    2 Tbsp. water
    1 red or green bell pepper
    1 (14 oz.) can artichoke hearts, drained and quartered
    1 cucumber, peeled, seeded and diced
    2 tomatoes, diced
    1 celery, stalk, sliced
    2 scallions or green onions, chopped
    2 Tbsp. chopped fresh dill (2 tsp. dried)
    1 Tbsp. chopped fresh oregano (1 tsp. dried)
    salt and pepper to taste
    1 c. grated or crumbled Feta cheese
    Greek olives
Preparation
    Bring a large covered pot of water to a rapid boil.
    Cook the pasta shells, uncovered, until al dente, then drain.
    Rinse under cold water until cool; drain again.
    Heat oil in a large saucepan. Add eggplant; cover and cook 3 minutes on medium heat.
    Stir in salt, garlic, lemon juice and 2 tablespoons water.
    Cover and simmer for 6 to 8 minutes, until the eggplant is almost tender. Add diced pepper and, if using dried herbs, add the dill and oregano.
    Simmer a few minutes more, until the pepper is cooked but still has some crunch.

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