Penne with Roasted Eggplant, Chickpeas, and Feta |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Ingredients:
5 cups (1-inch) cubed peeled eggplant (about 1 1/2 pounds) |
1 1/2 tablespoons olive oil |
8 ounces uncooked penne (tube-shaped pasta) |
1/2 teaspoon dried oregano |
1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained |
1 (14.5-ounce) can stewed tomatoes, undrained |
1 large egg |
1/2 cup (2 ounces) crumbled feta cheese |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
Directions:
1. Preheat oven to 500°.
2. Combine eggplant and oil in a jelly-roll pan. Bake at 500° for 12 minutes, stirring once.
3. While eggplant bakes, cook pasta according to package directions, omitting salt and fat. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
4. Combine the oregano, chickpeas, and tomatoes in a large skillet over medium heat; cook 4 minutes. Stir in eggplant and pasta. Combine reserved 1/2 cup cooking liquid and egg in a small bowl; stir well with a whisk. Add egg mixture to pan; stir well. Cook over low heat 5 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in feta, salt, and pepper. Serve immediately.
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