This is a quick and easy mid-week meal, which is good any time of the year. In the early summer, you could substitute the broccoli for zucchini.
Ingredients:
1 eggplant, sliced about 3/4 inch thick and cut into 2 inch cubes
Olive oil
Salt
2 cups chopped broccoli
1 medium tomato diced
2 cloves garlic chopped
1- 8-10 oz box chickpea Rotini
1 teaspoon dried oregano
4 ounces feta cheese cubed or crumbled
1 teaspoon dried red peppers
Preheat oven to 425 degrees. Spray bottom of cookie sheet with olive oil and spread out eggplant pieces. Sprinkle with salt. Brush each piece with olive oil. Roast eggplant in oven until soft, turning every 15 minutes and spreading with additional olive oil as needed.
Cook Rotini according to package directions. When rotini is done, drain, reserving a cup of liquid. In same pot add cooked eggplant and remaining ingredients, except for the feta cheese. Stir in 1 Tablespoon olive oil and pasta liquid. Simmer about 5 minutes. Remove from heat, sprinkle with cheese and serve.
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