Eggplant and Chickpea Baked Pasta

Turn leftover Eggplant and Chickpea Stew into a comforting vegetarian baked-pasta dish. We love the taste of mint with the other Mediterranean flavors, but you can use parsley or basil if you prefer.

Yields: 4 servings, about 1& 2/3 cups each

Total Time: 50 min

Prep Time: 20 min

8 ounce(s) whole-wheat fusilli

1/2 cup(s) coarse dry whole-wheat breadcrumbs (see Note)

1 tablespoon(s) extra-virgin olive oil

3 cup(s) Eggplant and Chickpea Stew

1 cup(s) crumbled feta cheese

1/2 cup(s) chopped fresh mint or basil, divided

2 tablespoon(s) lemon juice

Directions

1. Preheat oven to 350 degrees F. Coat an 8-inch-square (or similar 2-quart) baking dish with cooking spray.
2. Bring a large pot of water to a boil. Cook pasta according to package directions. Drain and rinse.
3. Combine breadcrumbs and oil in a small bowl. Toss the pasta with Eggplant and Chickpea Stew,  feta, 1/4 cup mint (or basil), and lemon juice in a large bowl. Spreadthe mixture in the prepared baking dish. Top with the breadcrumb mixture.
4. Bake until the topping is golden and crispy, about 30 minutes. Sprinkle with the remaining 1/4 cup mint (or basil).
   

Tips & Techniques...........

Note: To make your own breadcrumbs, trim crusts from whole-wheat bread. Tear bread into pieces and process in a food processor until coarse crumbs form. Spread on a baking sheet and bake at 250 degrees F until dry, about 10 to 15 minutes. One slice of bread makes about 1/3 cup dry breadcrumbs.

For store-bought coarse dry breadcrumbs labeled "Panko breadcrumbs." Find them at well-stocked supermarkets.