Greek Pasta Salad

• 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

1. Bring a large covered pot of water to a rapid boil.
2. Cook the pasta shells, uncovered, until al dente, then drain.
3. Rinse under cold water until cool; drain again.
4. Heat oil in a large saucepan. Add eggplant; cover and cook 3 minutes on medium heat.
5. Stir in salt, garlic, lemon juice and 2 tablespoons water.
6. 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.
7. Simmer a few minutes more, until the pepper is cooked but still has some crunch.

pasta shells, olive oil, eggplant, salt, garlic, lemon, water, red, hearts, cucumber, tomatoes, celery, scallions, dill, fresh oregano, salt, cheese, olives

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1050943 (may not work)