Pasta with eggplant, tomato, chickpeas and feta
- olive oil spray
- 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.
Nutrition Info (per serve)
Total fat 12g
–Saturated fat 4g
Dietary fibre 15g
Make it gluten free: Use gluten-free pasta.
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