Mediterranean Pasta with Roasted Eggplant and Chickpeas Recipe
Blogger Arlene Cummings of Cooking With Sugar shares a favorite recipe. This rich tasting Mediterranean dish will give you all the flavor of a comforting pasta dish without all the
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Cooking tools:
- Oven
- Baking sheet
- Pot
- Colander
- Skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Mixing bowl
- Tongs
- Grater
- Wooden spoon
- Serving bowl
Ingredients
- 1 pint cherry tomatoes
- 6 cloves of garlic, crushed
- 8 oz container of mushrooms cut in half (optional)
- 1 eggplant seeded and cut into 1 inch cubes
- 1 (15-oz) can Progresso™ Chick Peas, drained
- 1 onion, cut into large cubes
- 1 teaspoon dried oregano
- 2 tablespoons olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 teaspoon of sugar
- Cooking Spray
- 1 pound uncooked multigrain pasta
- 1 cup Progresso™ reduced-sodium chicken broth
- Grated Romano or Parmesan cheese
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