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Chef Ray
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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.
Keyword: Chef Ray, Clean Eating, Healthy Eating, Healthy Food, Healthy Recipe, Healthy Recipes, Pasta with Eggplant, Tomato, Chickpeas and Feta
Servings: 4

Ingredients

  • olive oil spray
  • 1 large eggplant cut into 1cm cubes
  • 1 Tbsp olive oil
  • 1 medium red onion finely chopped
  • 2 stalks celery diced
  • 1 medium courgette diced
  • 2 cloves garlic crushed
  • ½ tsp dried oregano
  • 400 g can cherry tomatoes
  • 1½ cups cooked chickpeas  (or 400g can, rinsed and drained)
  • 1 tsp balsamic vinegar
  • ⅓ cup  water
  • 2 Tbsp flat-leaf parsley chopped
  • cracked black pepper
  • 240 g  wholemeal pasta
  • 40 g  feta crumbed, to serve

Instructions

  • 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.
  • 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.
  • 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.
  • 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.

Notes

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