Pasta with eggplant, tomato, chickpeas and feta
Nutrition Info.(per serve)
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
1/2 teaspoon dried oregano
400g can cherry tomatoes
1 1/2 cups cooked chickpeagarbanzoXsgarbanzosX (or 400g can, rinsed and drained)
1 teaspoon balsamic vinegar
1/3 cup water
2 tablespoons chopped flat-leaf parsley
cracked black pepper
240g wholemeal pasta
40g feta, crumbled, to serve
Total fat 12g
Saturated fat 4g
Dietary fibre 15g
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.