Pasta Shells With Eggplant Tomatoes And Chick Peas
|Olive oil||5 Teaspoon|
|Eggplant||1 Pound, peeled and cut into 1 -inch cubes (1 Large Piece)|
|Water||1⁄4 Cup (4 tbs)|
|Garlic||4 Clove (20 gm), minced|
|Tomatoes||3 Large, chopped (With Their Juice)|
|Cooked chick peas||1 Cup (16 tbs)|
|Grated orange rind||2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Salt||1⁄4 Teaspoon (Or To Taste)|
|Minced fresh basil||1⁄4 Cup (4 tbs)|
|Medium pasta shells||1 Pound|
1 ln a 12 inch nonstick skillet, heat 2 teaspoons of the oil over moderately high heat.
Add half of the eggplant and cook, stirring frequently, for 5 minutes or until lightly colored.
Add 2 tablespoons of the waterand cook 1 minute longer or until the water has evaporated.
Transfer the cooked eggplant to a bowl and set aside.
Repeat with 2 more teaspoons of the oil, the remaining eggplant, and the remaining 2 tablespoons of water.
2 Lowerthe heat, add the remainingteaspoon of oil and the garlic, and cook for 1 minute.
Stir in the eggplant, tomatoes, chick peas, orange rind, ginger, and salt.
Raise the heat slightly and cook for 5 minutes; add the basil and cook 2 minutes longer or until the eggplant is tender.
3 Meanwhile, bring a stockpot of unsalted waterto a boil and cook the pasta for 8 minutes or until tender but still firm to the bite.
Drain and transferto a warm serving bowl.
Add the vegetable mixture and toss well.