Chef Ray: Pasta with Eggplant, Tomato, Chickpeas and Feta

This healthy and flavoursome meal leapt out of the latest Healthy Food Guide and I just had to make it for dinner recently.

From: Freer, Chrissy (Sep 2016) Pluses of Pulses in Healthy Food Guide

Serves 4

Ingredients

  • olive oil spray
  • 1 large eggplant, 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
  • 1½ cups cooked chickpeas (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, crumbed, 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 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 the pan. Add the chickpea mixture to the pasta; toss to combine. Divide the pasta among four serving bowls and serve topped with crumbed feta.

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