Saucy Eggplant Casserole

INGREDIENTS

• 1 eggplant (1 lb)
• 2 T water
• 2 C cooked garbanzo beans
• 1 1/2 t fennel seeds
• 2 cloves garlic, minced
• 2 C your favorite tomato pasta sauce
• 1/2 C feta cheese, crumbled
• 1/4 black olives, sliced
• 2 T pine nuts or chopped walnuts

DIRECTIONS

Peel eggplant, cut in half and cut each half into 1/2" thick slices. Place the slices in and even layer in a 7" X 11" baking dish. Sprinkle with the water. Microwave on high for 4 minutes, or until the eggplant is crisp-tender. Drain well.

Spoon the garbanzo beans over the eggplant. Stir the fennel and garlic into the tomato sauce. Pour over the garbanzo beans.

Microwave on high 5 minutes or until the eggplant is tender.

Sprinke with the feta, olives and nuts. Microwave at 50% power 2-3 minutes or until the toppings are heated through.

Serves 4.

Return to: Vegetables and Other Side Dishes
Return to: Mr. Microwave

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