Penne with Roasted Eggplant, Chickpeas, and Feta

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5 servings (serving size: 1 1/2 cups)


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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


Preheat oven to 500°.

Combine eggplant and oil in a jelly-roll pan. Bake at 500° for 12 minutes, stirring once.

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.

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.

Created date

June 2002

Nutritional Information

Calories 388
Caloriesfromfat 23 %
Fat 10 g
Satfat 2.9 g
Monofat 4.3 g
Polyfat 1.6 g
Protein 15.4 g
Carbohydrate 60.6 g
Fiber 5.5 g
Cholesterol 54 mg
Iron 3.6 mg
Sodium 586 mg
Calcium 132 mg