Pasta with Eggplant, Tomatoes and Chickpeas

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Recipe derived from Mutti Tomatoes, photo from Andrea Luttrell. Recipe featured in "Food in :60" Segment with Big Y dietitians Carrie Taylor and Andrea Luttrell.

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1. Wash hands with soap and water.

2. Rinse fresh produce. 

3. Cook pasta according to package directions and reserve 1/2 cup pasta water.

4. Meanwhile, heat oil in a large skillet over medium-high heat until it shimmers. Add eggplant and cook, stirring occasionally until it begins to soften, adding more oil if necessary to prevent sticking, about 5 to 6 minutes.

4. Lower heat to medium and add onions. Continue to cook, stirring occasionally until they begin to soften, about 6 minutes.

5. Add garlic and cook until just fragrant, about 30 seconds. Add chickpeas, tomatoes, 1/4 cup pasta water, salt and pepper. Cook until just heated through, about 2 minutes.

6. Add cooked pasta to sauce mixture and toss until well combined. Add remaining 1/4 cup pasta water if mixture is too thick. Adjust the seasoning.

7. Divide pasta between serving bowls. Top with crumbled ricotta salata and basil to serve.

**Recipe note: Ricotta salata is a semi-hard cheese, which can be found in the Deli's International Cheese Section, with Italian Cheese.

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