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Penne with Roasted Eggplant, Chickpeas, and Feta

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

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

Nutrition 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

How to Make It

  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.