Ingredients

• 1 medium eggplant, cut into 1/2- inch cubes
• 2 cloves garlic, smashed and roughly chopped
• 1 tablespoon extra virgin olive oil
• 8 ounces orzo
• 1 cup crumbled feta cheese
• 1/2 cup diced red onion
• 4 tablespoons minced Italian parsley
• 2 tablespoons red wine vinegar
• 2 red bell peppers, roasted, peeled and chopped into small 1/4-inch pieces
• 1 medium size cucumber, peeled and seeded, diced
• 3 tablespoons capers
• 2 tablespoons chopped sundried tomatoes (1/4-inch pieces)
• 16 kalamata olives, pitted and chopped fine
• 1/2 cup chopped marinated artichoke hearts (1/2-inch pieces)
• 2 tablespoons liquid from marinated artichoke hearts
• 2 teaspoons lemon zest
• 2 teaspoons minced fresh mint
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• 4 to 5 Romaine lettuce leaves

Directions