Meatless Main Dish

(1 vote)

1 baby eggplant
2 tablespoons water
1/3 cup garbanzo beans, drained
1/2 teaspoon fennel seeds, slightly crushed
1/2 teaspoon minced garlic
3/4 cup meatless spaghetti sauce
1/4 cup crumbled feta cheese (1 ounce)
1/2 tablespoon walnuts or pine nuts
1 tablespoon sliced pitted greek olives

Peel eggplant if desired (it is not necessary to remove seeds). Cut into 1-inch cubes.

In a small sauté pan, combine eggplant and water. Bring to boil, reduce heat and simmer, covered, 8 minutes or until tender. Drain well.

Spread the beans over the eggplant in the skillet. In a bowl, stir fennel and garlic into the spaghetti sauce, then pour mixture over eggplant mixture.

Bring to a simmer and cook uncovered for 3 minutes. Sprinkle in cheese, nuts and olives. Serve with rice and/or pitas.

Makes 1 serving.

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