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

 

Direction:

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.