Orzo With Eggplant And Peppers

Recipe Ingredients

3/4 cup	177ml	Olive oil
1/2 teaspoon	2.5ml	Red chile flakes
2 tablespoons	30ml	Minced garlic
3 tablespoons	45ml	Red wine vinegar
1/4 cup	36g / 1.3oz	Chopped fresh mint
1 lb	454g / 16oz	Orzo - riso, or other small pasta, cooked, drained,
		And rinsed with cold water
1		Red bell pepper - roasted, peeled,
		Seeded - and diced
2/3 cup	97g / 3.4oz	Crumbled feta cheese
1/2 cup	80g / 2.8oz	Raisins
1 cup	146g / 5.1oz	Eggplant - trimmed and diced (medium)
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Combine 1/2 cup of the olive oil in a small pan with chile flakes and garlic. Cook over moderate heat, swirling occasionally, until garlic is soft and oil is infused. Let cool. When room temperature, transfer to small bowl and whisk in vinegar and mint. Pour over cooked pasta in large bowl, and mix to coat evenly.

Add red bell pepper, feta, and raisins. Stir to combine.

Heat remaining 1/4 cup olive oil in non-stick pan over high heat. Saute eggplant until evenly browned, about 3 minutes. Cool slightly, then add to salad. Season to taste with salt and pepper, gently toss, and serve room temperature or chilled.

This recipe yields 4 to 8 servings.

Source:
TOTALLY EGGPLANT COOKBOOK by Helene Siegel

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