Eggplant, Tomato and Feta Cheese Salad

1/4 pound penne pasta
1 large eggplant, chopped
1 teaspoon salt, approximately
1/4 cup olive oil
1 onion, finely chopped
2 cloves garlic, crushed
3-1/2 cups canned crushed tomatoes, undrained
1/3 cup tomato paste
2 teaspoons vinegar
1 tablespoon sugar
1 teaspoon dried oregano leaves
1/4 cup black olives
7 ounces feta cheese, chopped
4 green shallots, chopped

Cook pasta in a large pan of boiling water 10 minutes, or until al dente. Drain, rinse under cold water and drain again. Place eggplant in a bowl and sprinkle with salt. Stand 30 minutes, rinse under cold water and drain well. Heat oil in a heavy nonstick pan over medium high heat. Add eggplant, onion and garlic. Cook, stirring, until onion is soft. Add tomatoes and next 4 ingredients. Bring to a boil, lower heat and simmer, uncovered, until slightly thickened. Cool and stir in pasta and remaining ingredients. Mix well. Serve salad warm or cold.

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