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Ingredients:


· ¼ lb penne pasta

· 1 eggplant, chopped

· 1 tsp salt, approximately

· ¼ cup olive oil

· 1 onion, finely chopped

· 2 cloves garlic, crushed

· 2 cans crushed tomatoes, undrained

· 1/3 cup tomato paste

· 2 tsp vinegar

· 1 Tbs. granulated sugar

· 1 tsp. dried oregano

· ¼ cup large pitted olives

· 7 oz. feta cheese, chopped

· 4 green shallots, chopped (check well for infestation)


Directions:


1. Cook pasta in a large pan of boiling water 10 minutes, or until al dente.

2. Drain, rinse under cold water and drain again.

3. Place eggplant in a bowl and sprinkle with salt.

4. Stand 30 minutes, rinse under cold water and drain well.

5. Heat oil in a heavy nonstick pan over medium high heat.

6. Add eggplant, onion and garlic.

7. Cook, stirring, until onion is soft.

8. Add tomatoes and next 4 ingredients.

9. Bring to a boil, lower heat and simmer, uncovered, until slightly thickened.

10. Cool and stir in pasta and remaining ingredients.

11. Mix well.

12. Serve salad warm or cold.



Source: Eitan

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