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A blend of pasta and Mediterranean flavours; an easy dish you can put together in less than 30 minutes. This recipe calls for eggplant but you can also use mushrooms, zucchini, or any combination of these vegetables.
Ingredients
1 Tbsp (15mL) olive oil
2 cloves garlic, minced
5 cups (570g) eggplant, unpeeled, cut into 1-inch (2.5cm) cubes
8 ounces (230g) penne pasta, uncooked
14 1/2 ounces (425g) stewed tomatoes, chopped, undrained (one 14.5-ounce can)
15 ounces (425g) garbanzo beans, canned, rinsed and drained (one 15-ounce can)
10 kalamata olives, cut in quarters
1 tsp (2g) oregano
2 ounces (60g) feta cheese*, crumbled (1/2 cup)
1/2 tsp (2g) black pepper, freshly ground
Directions
Preheat oven to 475°F (246°C).
Combine olive oil and minced garlic in a cup; set aside.
Spray a cookie sheet with vegetable oil spray. Place cubed eggplant on the pan and drizzle with the garlic-oil mixture. Bake for 15 minutes, stirring once.
While eggplant bakes, cook pasta in rapidly boiling water until done and drain.
In a large skillet, combine stewed tomatoes, garbanzo beans, olives and oregano and simmer for 5 minutes. Stir in pasta and eggplant. Sprinkle with feta cheese and freshly ground black pepper. Serve immediately.
