1 medium eggplant, cut into 1/2- inch cubes |
2 cloves garlic, smashed and roughly chopped |
1 tablespoon extra virgin olive oil |
8 ounces orzo |
1 cup crumbled feta cheese |
1/2 cup diced red onion |
4 tablespoons minced italian parsley |
2 tablespoons red wine vinegar |
2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces |
1 medium cucumber, peeled and seeded, diced |
3 tablespoons capers |
2 tablespoons chopped sundried tomatoes (1/4-inch pieces) |
16 kalamata olives, pitted and chopped fine |
1/4 pound artichoke hearts, chopped (1/2-inch pieces), marinated (plus 2 tbs of the liquid), about 1/2 cup |
2 teaspoons lemon zest |
2 teaspoons minced fresh mint |
1 teaspoon sea salt |
1 teaspoon freshly cracked black pepper |
4 romaine lettuce leaves |
