It was a great quick, forgiving dinner. I had to substitute elbow macaroni for the penne and fire roasted diced tomatoes for the stewed tomatoes, but I feel I was true to the flavor profile intended. I might have snuck in a bit more feta. Looking forward to leftovers tomorrow.
Penne with Roasted Eggplant, Chickpeas, and Feta
Yield: 5 servings (serving size: 1 1/2 cups)
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Amount per serving
- Calories: 388
- Calories from fat: 23%
- Fat: 10g
- Saturated fat: 2.9g
- Monounsaturated fat: 4.3g
- Polyunsaturated fat: 1.6g
- Protein: 15.4g
- Carbohydrate: 60.6g
- Fiber: 5.5g
- Cholesterol: 54mg
- Iron: 3.6mg
- Sodium: 586mg
- Calcium: 132mg
- 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.
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