Saucy Eggplant Casserole
|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|
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.
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.