Eggplant & Feta Pasta

This cozy bowl of Eggplant & Feta Pasta features tender roasted eggplant and creamy feta, mixed with protein-packed bean pasta. It’s a simple, feel-good dish that’s both nourishing and full of flavor—perfect for a relaxed, satisfying dinner any night of the week!

Prepares 4 servings

Ingredients:

• 1 eggplant, diced

• 1 block feta

• 1 package Banza Chickpea Pasta

• 1 cup cherry tomatoes

• 1 small zucchini, sliced

• 3 cloves garlic

• 1/4 cup fresh basil, chopped

• Olive oil

• Salt and pepper to taste

Instructions

1. Preheat oven to 375 degrees.

2. Add diced eggplant, cherry tomatoes, sliced zucchini, and garlic into a casserole dish. Drizzle with olive oil.

3. Roast for 30 minutes or until the vegetables are tender.

4. Remove the vegetable and feta mixture from the oven and stir together. The feta should be warm and creamy and blend well with the softened tomatoes to create a creamy sauce.

5. Prepare the pasta per package instructions.

6. Add the pasta and chopped fresh basil to the roasted vegetables and feta mixture. Stir until combined.

7. Serve warm.

Health Benefits:

1. Eggplant: Eggplants may help regulate blood sugar due to their high fiber content, which slows sugar absorption, and polyphenols which may also reduce sugar absorption and increase insulin secretion.

2. Tomatoes: Tomatoes are one of the richest sources of lycopene, a powerful antioxidant that may promote bone health and may be protective against heart disease and certain cancers. Cooking tomatoes enhances lycopene absorption, making them even more beneficial.

3. Feta: Feta is a rich source of calcium, which is essential for bone health and preventing osteoporosis. Feta also provides a good amount of protein per oz, contributing to muscle health and satiety.