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

Preparation

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.

Nutritional Information

Calories:

388 (23% from fat)

Fat:

10g (sat 2.9g,mono 4.3g,poly 1.6g)

Protein:

15.4g

Carbohydrate:

60.6g

Fiber:

5.5g

Cholesterol:

54mg

Iron:

3.6mg

Sodium:

586mg

Calcium:

132mg