Mediterranean Madness Salad

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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