Greek Pasta Salad - cooking recipe
Ingredients
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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
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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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