Spaghetti alla Melanzane with Tomatoes & Chickpeas
There's nothing ho-hum about this satisfying pasta dish layered with flavor thanks to a mix of basil, feta and eggplant and tomatoes bathed in a sweet-spicy marinade.
Ingredients
- 1 1/2 cups cooked chickpeas
- 1 lb eggplant, diced (5 cups)
- 1 lb vine tomatoes, seeded and chopped (2 cups)
- 1/2 cup plus 1/3 cup chopped fresh basil, divided
- 6 tbsp balsamic vinegar
- 2 tbsp plus 2 tsp extra-virgin olive oil, divided
- 1 tsp raw honey
- 1 1/2 tsp red pepper flakes
- 1/2 tsp ground black pepper
- 6 oz whole-wheat spaghetti
- 3 cloves garlic, minced
- 6 oz baby spinach, chopped (6 cups)
- 3/4 cup crumbled feta cheese
Preparation
- In a large bowl, combine chickpeas, eggplant, tomatoes and 1/2 cup basil. In a small bowl, whisk together vinegar, 2 tbsp oil, honey, pepper flakes and black pepper. Pour over chickpea mixture and set aside to marinate for 30 minutes.
- Cook spaghetti according to package directions. Drain, reserving 1/2 cup cooking water.
- Meanwhile, in a large skillet, heat remaining 2 tsp oil on medium-high. Sauté garlic for 1 to 2 minutes. Add spinach and sauté for 2 minutes. Reduce heat to medium and add chickpea mixture; cook for 10 minutes or until eggplant is softened. Slowly stir in reserved cooking water.
- Return chickpea mixture to large bowl along with spaghetti. Stir in feta cheese. Top with remaining 1/3 cup basil.
Nutrition Information
- Serving Size 2 cups
- Calories 492
- Carbohydrate Content 68 g
- Cholesterol Content 25 mg
- Fat Content 18 g
- Fiber Content 15.5 g
- Protein Content 19 g
- Saturated Fat Content 6 g
- Sodium Content 312 mg
- Sugar Content 16 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 2 g