Roasted Eggplant and Chickpeas

Recipe courtesy of “Lose weight the smart low-carb way” by Bettina Newman and David Joachim.

Ingredients:
3 – 4 tbsps olive oil
1 garlic clove, minced
3 tbsps tomato pasta sauce
1 tsp ground cumin
¼ tsp salt
¼ tsp ground black pepper
1 eggplant, cubed
1 can chickpeas, rinsed and drained
1 onion, cut into 1” chunks
1 red or yellow pepper, cut into 1” chunks

Preheat the oven to 350F. In a large resealable plastic bag combine 3 tbsp of the olive oil, pasta sauce, cumin, salt and pepper. Add the eggplant, chickpeas, onion and pepper. Toss to coat evenly. Pour into a large baking dish and bake, stirring occasionally, until the eggplant is soft and the onions are browned, about 45 minutes. If the mixture becomes dry, add 1 tbsp more oil. Serve warm or at room temperature.
Mix an equal amount of hummus and natural yogurt with a splash of lemon juice and some salt and pepper to taste – this is delicious on the side, and especially good with chicken!
Makes 4 servings; count each serving as 1 fat and 1 protein