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Prep Time: 35 Minutes Cook Time: 0 Minutes |
Ready In: 35 Minutes Servings: 4 |
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The source of this recipe is a Moosewood cookbook. Ingredients:
1/2 lb pasta shells |
1/4 cup olive oil |
1 medium eggplant, cut into 1-inch cubes |
1/2 teaspoon salt |
2 garlic cloves, pressed |
1 lemon, juice of |
2 tablespoons water |
1 bell pepper, diced |
14 ounces can artichoke hearts, drained and quartered |
1 cucumber, peeled, seeded, and diced |
2 tomatoes, diced |
1 celery rib, diced |
2 scallions, chopped |
2 tablespoons fresh dill, chopped (2 tsp dried) |
1 tablespoon fresh oregano, chopped (1 tsp dried) |
salt and pepper |
1 cup feta cheese, crumbled |
kalamata olive |
Directions:
1. Cook pasta according to package directions until al dente; then drain. Rinse under cold water to cool.
2. Heat the oil in a large saucepan and add the eggplant.
3. Cover and cook for 3 minutes on medium heat.
4. Stir in the salt, garlic, lemon juice, and water.
5. Cover and simmer for 6-8 minutes, until eggplant is almonst tender.
6. Add the diced bell peppers, and if you are using dried herbs, add those now.
7. Simmer a few minutes more until peppers are cooked, but still have some crunch.
8. While eggplant and peppers are cooking, place the artichokes, cucumbers, tomatoes, celery, scallions, fresh herbs in a large bowl.
9. Add the cooked eggplant and peppers.
10. Stir in the pasta and toss well.
11. Add salt and pepper and more lemon juice or olive oil to taste.
12. Serve at room temperature topped with feta and some Kalamata olives.
13. If your refrigerate this salad to use later, you may need to add a dash of lemon juice and olive oil before serving.
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