Penne with Roasted Vegetables and Feta

Ingredients

• 1 Tbs olive oil

• 2 cloves garlic, minced

• 5 cups eggplant, unpeeled, cut into 1-inch (2.5cm) cubes

• 8 oz penne pasta, uncooked

• 14 1/2 oz stewed tomatoes, chopped, undrained (one 14.5-ounce can)

• 15 oz garbanzo beans, canned, rinsed and drained (one 15-ounce can)

• 10 kalamata olives, cut in quarters

• 1 tsp oregano

• 2 oz feta cheese*, crumbled (1/2 cup)

• 1/2 tsp black pepper, freshly ground

A blend of pasta and Mediterranean flavors; 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.

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.