Rating: 2.5 stars
3 Ratings
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  • 1 star values: 2

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.

Judith Finlayson
Source: EatingWell Magazine, January/February 2011

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Ingredients

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Directions

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  • Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.

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  • Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.

  • Combine breadcrumbs and oil in a small bowl. Toss the pasta with stew, feta, 1/4 cup mint (or basil) and lemon juice in a large bowl. Spread the mixture in the prepared baking dish. Top with the breadcrumb mixture.

  • Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).

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Nutrition Facts

496 calories; protein 20.6g; carbohydrates 71.1g; dietary fiber 12.8g; sugars 9.9g; fat 17g; saturated fat 6.9g; cholesterol 33.4mg; vitamin a iu 941.5IU; vitamin c 16.4mg; folate 119.1mcg; calcium 285.2mg; iron 5.7mg; magnesium 99.3mg; potassium 611.4mg; sodium 598.6mg; thiamin 0.6mg.
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