Penne with Roasted Eggplant, Chickpeas, and Feta

Name: Penne with Roasted Eggplant, Chickpeas, and Feta
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 425 grams chickpeas (garbanzo beans), rinsed and drained; 411 grams stewed tomatoes, undrained; 1 large egg; 1 liters (1-inch) cubed peeled eggplant (about 1 1/2 pounds); 57 grams 1/2 cup crumbled feta cheese; 2 Tbsps olive oil; 1 teaspoons dried oregano; 227 grams uncooked penne (tube-shaped pasta); 0 teaspoons salt

Penne with Roasted Eggplant, Chickpeas, and Fet It is a good option if you're following a vegetarian diet. A mixture of pepper, chickpeas, canned tomatoes, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Preheat oven to 50

Equipment you will use

Oven

Combine eggplant and oil in a jelly-roll pan.

Ingredients you will need

Eggplant

Jelly

Roll

Cooking Oil

Equipment you will use

Frying Pan

Bake at 500 for 12 minutes, stirring once.

Equipment you will use

Oven

While eggplant bakes, cook pasta according to package directions, omitting salt and fat.

Ingredients you will need

Eggplant

Pasta

Salt

Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.

Ingredients you will need

Pasta

Equipment you will use

Colander

Bowl

Combine the oregano, chickpeas, and tomatoes in a large skillet over medium heat; cook 4 minutes. Stir in eggplant and pasta.

Ingredients you will need

Chickpeas

Eggplant

Tomato

Oregano

Pasta

Equipment you will use

Frying Pan

Combine reserved 1/2 cup cooking liquid and egg in a small bowl; stir well with a whisk.

Ingredients you will need

Egg

Equipment you will use

Whisk

Bowl

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.

Ingredients you will need

Pepper