Pasta with eggplant, tomato, chickpeas and fetaReviewed by our expert panel
(at time of publication)
- olive spray oil
- 1 large eggplantaubergineX, cut into 1cm cubes
- 1 tablespoon olive oil
- 1 medium red onion, finely chopped
- 2 stalks celery, diced
- 1 medium courgette, diced
- 2 cloves garlic, crushed
- ½ teaspoon dried oregano
- 400g can cherry tomatoes
- 1 ½ cups cooked chickpeagarbanzoXsgarbanzosX (or 400g can, rinsed and drained)
- 1 teaspoon balsamic vinegar
- ⅓ cup water
- 2 tablespoons chopped flat-leaf parsley
- cracked black pepper
- 240g wholemeal pasta
- 40g feta, crumbled, to serve
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.
Make it gluten free: Use gluten-free pasta.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 15g
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