Mediterranean Pasta with Roasted Eggplant and Chickpeas

 

1

pint cherry tomatoes

6

cloves of garlic, crushed

8

oz container of mushrooms cut in half (optional)

1

eggplant seeded and cut into 1 inch cubes

1

15-oz can Progresso® Chick Peas, drained

1

onion, cut into large cubes

1

teaspoon dried oregano

2

tablespoons olive oil

1/4

teaspoon salt

1/4

teaspoon pepper

1

teaspoon of Sugar

Cooking Spray

1

pound uncooked multigrain pasta

1

cup Progresso® reduced-sodium chicken broth

Grated Romano or Parmesan cheese

• 1 Preheat oven to 425°F.
• 2 Spray a rimmed cookie sheet with cooking spray and then add all the ingredients except the chicken broth, pasta and cheese. Sprinkle with olive oil, oregano, salt, pepper and the sugar, toss well. Place on the second highest rack in the oven and roast for about 55 minutes or until vegetables are soft and golden. Give it a stir once or twice while it is cooking to rotate the vegetables.
• 3 Cook pasta. After removing the vegetables from the oven, add the chicken broth. Pour vegetable mixture over cooked pasta and sprinkle with grated Parmesan cheese. If pasta seems too dry add a little more chicken broth.