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GREEK PASTA SALAD

Serves 4.

• 5 oz pasta shells
• 1/4 cup olive oil
• 1 medium eggplant
• 1/2 teaspoon salt
• 2 garlic cloves, pressed juice of
• 1 lemon
• 2 Tbs water
• 14 oz can artichoke hearts, drained & quartered
• 1/2 cucumber,peeled,seeded & diced
• 2 tomatoes, diced
• 2 green onions, chopped
• 2 Tbs chopped fresh dill or 2 tsp dried
• 1 Tbs chopped fresh oregano or 1 tsp dried
• salt & pepper to taste
• 1 cup crumbled feta cheese
• 1/4 cup kalamata olives, chopped

Cook pasta. Rinse with cold water and drain.

In a large saucepan, heat oil. Add eggplant. Cover and simmer three minutes on medium heat. Add salt, garlic, lemon juice and water. Cover and simmer 6-8 minutes, until eggplant is tender. If using dried herbs add then now.

Meanwhile, in a large bowl, combine remaining ingredients. If using fresh herbs, add them now. Add eggplant and pasta. Serve at room temperature.

*(If serving leftovers, add a dash of lemon juice.

• 200 calories
• 5.7 grams protein
• 491 mg sodium
• 9.3 grams fat
• 8 mg cholesterol
• 25.6 grams carbohydrate

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