Name: Pasta with Eggplant, Tomatoes and Chickpeas
Ingredients: 1 (16-ounce) box linguine; 1 large eggplant, peeled and diced (about 6 1/2 cups); 1 large sweet onion, thinly sliced lengthwise; 2 tablespoons minced garlic; 1 (15-ounce) can Food Club chickpeas, drained and rinsed; 1 (14.5-ounce) can Food Club diced tomatoes; 3 ounces crumbled ricotta salata (about 1 cup); --Fresh basil leaves, for garnish; --Food Club fresh ground pepper, to taste; --Kosher salt, to taste; 1/4 cup Food Club extra virgin olive oil, plus additional if needed

Pasta with Eggplant, Tomatoes and Chickpeas Recipe | Big Y