EGGPLANT, TOMATO, AND FETA CHEESE SALAD

INGREDIENTS

• 120g penne pasta

• 1 large ( about 500g ) eggplant, chopped salt

• 1/4 cup olive oil

• 1 onion, finely chopped

• 2 cloves garlic, crushed

• 2 x 410g cans of tomatoes

• 1/3 cup tomato paste

• 2 teaspoons vinegar

• 3 teaspoons sugar

• 1 teaspoon dried oregano leaves

• 1/4 cup black olives

• 200g feta cheese, chopped

• 4 green shallots, chopped

EGGPLANT, TOMATO, AND FETA CHEESE SALAD METHOD:

Add pasta to a large pan of boiling water, boil, uncovered, until just tender; drain. Rinse pasta under cold water; drain. Sprinkle eggplant with salt in a bowl, stand for 30 minutes. Rinse the eggplant under cold water, and drain well. Heat oil in the pan, add eggplant, onion, and garlic, and cook, stirring, until the onion is soft. 

Add undrained crushed tomatoes, paste, vinegar, sugar, and oregano. Bring to boil, simmer, uncovered, until slightly thickened; cool. Stir in pasta, olives, cheese, and shallots; mix well. Serve salad warm or cold.

Serves 4.

Note: Salad can be made a day ahead.

Storage: Covered, in refrigerator.

Freeze: Not suitable.

Microwave: Pasta suitable.

 

Also Read: TOMATOES AND BLACK BEAN PASTA SAUCE