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Ingredients requirements - Baked Chickpeas-Eggplant Pasta Salad:

1. Get 1 Medium Size Eggplant
2. Prepare 1 Cup of Cooked Chickpeas
3. You need 2 Cup Pasta (I used my all-time favorite Trader Joe’s Gladiator :-o)
4. Prepare 2 Tbs - Olive Oil
5. Make ready to taste - Salt
6. Provide 1 Tsp Chili Powder
7. Prepare 3/4 Cup - Pasta/Marinara Sauce
8. You need Bunch Cherry Tomatoes / 1 Small Tomato/ 1/2 Cup Canned Tomatoes
9. Provide Pinch - Italian Herbs
10. Require 2 of Garlic cloves

Baked Chickpeas-Eggplant Pasta Salad making:

1. Preheat oven to 400 F. Take a baking sheet and line it with parchment Paper.
2. Take a medium size eggplant. Equally cut them into cube size. Wash them with water. Dry them well with a kitchen towel.
3. In a medium bowl add cooked chickpeas, cubed eggplant, 1 tbs oil, 1 tsp salt and 1 Tsp chili powder. Mix everything well. Transfer everything to a pan. Bake them in an oven for at least 30 min.
4. Meanwhile cook pasta as per the direction written on the package.
5. Once everything prepared, take a pan and 2 tbs of olive oil. Heat it up on medium flame. Once oil is hot enough add finely chopped garlic, sauté them for a minute.
6. Add your favorite pasta sauce heat it up for 10 min on lower medium flame.
7. Now, it’s time to add roasted chickpeas- eggplants, cooked pasta, salt to taste and Italian herbs. Mix everything well and cook them for 1-2 min.
8. Add chopped tomatoes, cover the lid and cook for 2-3 minutes on medium flame.
9. Serve hot. It can also be prepared in advance and can be served cold.

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