5 cups 1 inch cubed, peeled eggplant, about 1 1/2 pounds
1 1/2 tablespoons olive oil
8 ounces uncooked penne pasta
1/2 teaspoon dried oregano
1 15 ounce can chickpeas, rinsed and drained
1 14.5 ounce can stewed tomatoes, undrained
1 large egg
2 ounces crumbled feta cheese
1/4 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 500F. Combine eggplant and oil in a jelly roll pan. Bake at 500F 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. 5 servings serving size: 1 1/2 cups.
Eggplant Index | Veggie Sides Index | Recipe Index | Home