Mediterranean Madness Salad

Ingredients

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

Equipment

• bowl
• frying pan
• oven

Directions

1. Heat oven to 400 degrees F.
2. In a small bowl, toss cubed eggplant with the garlic and oil.
3. Spread on sheet pan and place in preheated oven. Cook until golden brown, about 20 minutes, stirring occasionally for even browning. Meanwhile, cook pasta according to directions and drain.
4. Remove eggplant to a large nonmetallic bowl.
5. Add pasta and stir in 1/2 cup of feta while pasta and eggplant are still warm. Set aside to cool while preparing other ingredients.
6. Add in the rest of the ingredients except the romaine and gently stir to combine, adding remaining feta cheese last. Season to taste with salt and pepper. Chill for 1 hour and serve on a bed of romaine on a large platter.