Greek Pasta Salad

Greek Pasta Salad (a Moosewood recipe)

1/2 lb pasta shells – 1/4 cup olive oil – 1 medium eggplant, cut into 1-inch pieces – 1/2 tsp salt – 2 cloves garlic, minced – juice of 1 lemon – 2 Tblsp water – 1 red bell pepper, diced – 5 artichoke hearts, drained and quartered (14 oz can) – 1 cucumber, peeled, seeded, and diced – 2 tomatoes, diced – 1 celery stalk, sliced – 2 scallions, chopped – 2 tsp dried dill – 1 tsp dried oregano – salt and pepper – 1 cup crumbled feta – Greek olives

Bring a large covered pot of water to a rapid boil. Cook pasta according to package then drain. Rinse under cold water until cool and drain. Heat oil in a large saucepan and add eggplant. Cover and cook 3 minutes on medium heat. Stir in salt, garlic, lemon juice, and water. Cover and simmer 6-8 minutes, until eggplant is almost tender. Add red bell pepper and dried herbs. Simmer a few more minutes. In a large salad bowl mix artichoke hearts, cucumbers, tomatoes, celery, and scallions. Add cooked eggplant and peppers. Stir in pasta and toss well. Add salt and pepper and olive oil to taste. Serve at room temperature with olives and feta.