Pasta with eggplant, tomato, chickpeas and feta

1 Spray a large non-stick frying pan with oil and set over high heat. Add eggplant and cook, stirring, for 3—4 minutes, or until golden. Remove and set aside.

2 Return pan to a medium heat. Add oil, onion and celery and cook, stirring, for 5 minutes, or until softened. Add courgette, garlic and oregano, and cook, stirring, for about 2 minutes, or until just softened.

3 Add tomatoes, chickpeas, balsamic vinegar and water; bring to the boil. Reduce heat to low and simmer for 5 minutes. Return eggplant to pan and simmer for a further 5 minutes until sauce thickens. Stir through parsley and season with pepper.

4 Meanwhile cook the pasta in a saucepan of boiling water according to packet instructions, or until al dente. Drain well and return to pan. Add the chickpea mixture to pasta; toss to combine. Divide pasta among four serving bowls and serve topped with crumbled feta.