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Mediterranean Pasta with Roasted Eggplant and Chickpeas

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  • Prep 5 min
  • Total 1 hr 5 min
  • Servings 8
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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.
By Betty Crocker Kitchens
Updated Sep 20, 2016
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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
Make With
Progresso Broth

Steps

  • 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.

Nutrition

310 Calories, 5g Total Fat, 12g Protein, 53g Total Carbohydrate, 6g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
310
Calories from Fat
45
Total Fat
5g
8%
Saturated Fat
1g
5%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
210mg
9%
Potassium
460mg
13%
Total Carbohydrate
53g
18%
Dietary Fiber
8g
34%
Sugars
6g
Protein
12g
% Daily Value*:
Vitamin A
8%
8%
Vitamin C
8%
8%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
3 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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