Eggplant & Chickpea Baked Pasta
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.
Source: EatingWell Magazine, January/February 2011
Serving Size: about 1 2/3 cups
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.
4 starch, 1 vegetable, 1 high-fat meat, 2 fat