Penne with Roasted Eggplant, Chickpeas, and Feta



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

Recipe from

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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


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.