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Saucy Eggplant Casserole

Microwaverina's picture
Ingredients
  Eggplant 1 Pound
  Water 2 Tablespoon
  Cooked chickpeas 2 Cup (32 tbs)
  Fennel seeds 1 1⁄2 Teaspoon
  Garlic 2 Clove (10 gm), minced
  Tomato pasta sauce 2 Cup (32 tbs)
  Feta cheese 1⁄2 Cup (8 tbs), crumbled
  Ripe olives 1⁄4 Cup (4 tbs), sliced
  Pine nuts/Chopped walnuts 2 Tablespoon
Directions

Peel the eggplant if the skin is tough.
Cut into 1/2"-thick slices; halve the slices crosswise.
Place the slices in a 7" X 11" baking dish in an even layer.
Sprinkle with the water.
Microwave on high for 4 minutes, or until the eggplant is crisp-tender.
Drain well.
Spoon the chick-peas over the eggplant.
Stir the fennel and garlic into the tomato sauce.
Pour over the chick-peas.
Microwave on high for 5 minutes, or until the eggplant is tender.
Sprinkle with the feta, olives, and pine nuts or walnuts.
Microwave on medium (50% power) for 2 to 3 minutes, or until the toppings are heated through.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Main Dish
Method: 
Microwaving
Restriction: 
Vegetarian
Ingredient: 
Eggplant

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