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Pasta Shells With Eggplant Tomatoes And Chick Peas

Healthy.Eater's picture
Ingredients
  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
Directions

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.

Recipe Summary

Cuisine: 
Italian
Course: 
Main Dish
Ingredient: 
Pasta

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