Eggplant & Chickpea Baked Pasta

January/February 2011

Your rating: None Average: 4 (21 votes)

Turn leftover Eggplant & Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

Eggplant & Chickpea Baked Pasta

2 Reviews for Eggplant & Chickpea Baked Pasta

love this

This recipe is delicious. It is earthy, rich and satisfying. We add basil and mint and enjoy both flavors in it. We make the stew in big batches and freeze it three cups at a time. I add capers, feta cheese and kalamata olives to the pasta when I mix it. These additions add a salty dimension.

just as terrible as the original recipe

Like I said on the original recipe. This was terrible in it orignial form, but adding feta and mint didn't improve it. Maybe the basil would have helped pull it off, but everyone else in the family hated the mint and thought I was crazy for attempting to salvage the stew. They voted I throw it out. I sadly did after realizing that I would be the only one eating the enormous amount of leftovers for lunch for the next month and couldn't do it. It was a terrible waste of food.


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