Penne with Roasted Eggplant, Chickpeas, and Feta

Ingredients

• 0.3 teaspoon pepper black
• 15 ounce chickpeas rinsed drained canned (garbanzo beans)
• 14.5 ounce canned tomatoes undrained canned
• 1 large eggs 
• 5 cups eggplant cubed peeled (1-inch) ()
• 2 ounces feta cheese crumbled
• 1.5 tablespoons olive oil 
• 0.5 teaspoon oregano dried
• 8 ounces penne pasta) (tube-shaped uncooked
• 0.3 teaspoon salt 

Equipment

• bowl
• frying pan
• oven
• whisk
• colander

Directions

1. Preheat oven to 50
2. Combine eggplant and oil in a jelly-roll pan.
3. Bake at 500 for 12 minutes, stirring once.
4. While eggplant bakes, cook pasta according to package directions, omitting salt and fat.
5. Drain pasta in a colander over a bowl, reserving 1/2 cup cooking liquid.
6. Combine the oregano, chickpeas, and tomatoes in a large skillet over medium heat; cook 4 minutes. Stir in eggplant and pasta.
7. Combine reserved 1/2 cup cooking liquid and egg in a small bowl; stir well with a whisk.
8. Add egg mixture to pan; stir well. Cook over low heat 5 minutes or until egg mixture is slightly thick, stirring constantly (do not boil). Stir in feta, salt, and pepper.
9. Serve immediately.