Lunch

Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta is for Lunch.

Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta takes 25 minutes to prepare.

Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta takes 40 minutes to cook.

Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta makes 6 servings.

The ingredients for Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta are:

olive oil
garlic
oregano
tomato puree
cinnamon
honey
eggplant (2)
chickpeas (3c)
feta cheese

Here is how you make Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta:

1. cut eggplant into slices, brush with oil and place on baking sheet; Roast at 425 for 20 minutes. Remove from over and fold foil over and crimp to ensure steaming effect while eggplant cools.2. make tomato sauce with pureed tomatoes, garlic, oregano, honey and cinnamon3. make casserole, starting with layer of chickpeas, then sauce, then eggplant, then sauce, etc. Top with crumbled feta cheese and drizzle any remaining olive oil4. bake casserole in 350F oven for 30 minutes (covered with foil). Remove foil and bake additional 10 minutes, or until dish is bubbling.Serving Size: makes six ample servings of casseroleNumber of Servings: 6Recipe submitted by SparkPeople user LIZKOLSTER.

The nutritional information for Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 332.2

• Total Fat: 15.1 g
• Cholesterol: 16.7 mg
• Sodium: 614.4 mg
• Total Carbs: 42.0 g
• Dietary Fiber: 10.4 g
• Protein: 10.8 g

The dietary needs meet for Roasted Eggplant and Chickpeas with Cinnamon-Tinged Tomato Sauce and Feta is Vegetarian