Penne with Roasted Eggplant, Chickpeas, and Feta

Yield: 5 servings (serving size: 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

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

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

Preparation

  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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