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Mediterranean Pasta with Roasted Eggplant and Chickpeas

Prep 5 min
Total 1 hr 5 min
Servings 8

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 fat. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Make with

Progresso Broth

Ingredients

pint cherry tomatoes

cloves of garlic, crushed

oz container of mushrooms cut in half (optional)

eggplant seeded and cut into 1 inch cubes

(15-oz) can Progresso™ Chick Peas, drained

onion, cut into large cubes

teaspoon dried oregano

tablespoons olive oil

1/4

teaspoon salt

1/4

teaspoon pepper

teaspoon of sugar

Cooking Spray

pound uncooked multigrain pasta

cup Progresso™ reduced-sodium chicken broth

Grated Romano or Parmesan cheese

Steps

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1

Preheat oven to 425°F.
2

Spray a rimmed cookie sheet with cooking spray and then add all the ingredients except the chicken broth, pasta and cheese. Sprinkle with olive oil, oregano, salt, pepper and the sugar, toss well. Place on the second highest rack in the oven and roast for about 55 minutes or until vegetables are soft and golden. Give it a stir once or twice while it is cooking to rotate the vegetables.
3

Cook pasta. After removing the vegetables from the oven, add the chicken broth. Pour vegetable mixture over cooked pasta and sprinkle with grated Parmesan cheese. If pasta seems too dry add a little more chicken broth.