Prego Eggplant Steaks with Roasted Chickpeas & Tomato Balsamic Sauce Recipe

Name: Prego Eggplant Steaks with Roasted Chickpeas & Tomato Balsamic Sauce Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 4 servings
Ingredients: 1 jar (23.75 oz.) Prego® Traditional Italian Sauce; 1 large eggplant (about 1½ lbs.), cut lengthwise into 4 thick slices (about ¾” thick each); 1⁄4 cup olive oil, divided; 1 can (15 oz.) chickpeas, rinsed well and drained; 16 oz. baby red potatoes, or tri-colored baby potatoes, cut in quarters; 2 cups cauliflower florets, or yellow bell pepper strips (or a mixture of both); 2 tbsp. balsamic vinegar; 1⁄2 cup fresh basil leaves, chopped; 1⁄2 cup crumbled feta cheese, or goat cheese (optional)

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Try an easy meatless main for dinner tonight. With savory eggplant, roasted chickpeas and hearty vegetables, this dish is a delicious better-for-you vegetarian option. Top with feta cheese (or your favorite vegan cheese) and you have a satisfying meal all in just one pan.

Serves: 4Prep: 15 minutesCook: 55 minutesTotal: 1 hour 10 minutesDifficulty: Easy

Serves: 4

Ingredients

1 jar (23.75 oz.) Prego® Traditional Italian Sauce
1 large eggplant (about 1½ lbs.), cut lengthwise into 4 thick slices (about ¾” thick each)
1⁄4 cup olive oil, divided
1 can (15 oz.) chickpeas, rinsed well and drained
16 oz. baby red potatoes, or tri-colored baby potatoes, cut in quarters
2 cups cauliflower florets, or yellow bell pepper strips (or a mixture of both)
2 tbsp. balsamic vinegar
1⁄2 cup fresh basil leaves, chopped
1⁄2 cup crumbled feta cheese, or goat cheese (optional)

Directions

Step 1
Heat oven to 425°F with rack set in the middle. While the oven is heating, brush both sides of eggplant slices with 2 tablespoons oil and season as desired. Place the eggplant slices on a rimmed baking sheet.
Step 2
Place the chickpeas, potatoes and cauliflower in a large bowl. Season the vegetables as desired. Add the remaining 2 tablespoons oil and toss to coat. Arrange the chickpea mixture on the baking sheet around the eggplant slices.
Step 3
Bake for 40 minutes. While the vegetables are baking, stir the sauce and vinegar in a medium bowl. Drizzle the vegetables with the sauce mixture.
Step 4
Bake for 15 minutes or until the vegetables are tender and the sauce mixture is slightly reduced. Serve hot, topped with the basil and cheese, if desired.

Serves: 4

Ingredients

1 jar (23.75 oz.) Prego® Traditional Italian Sauce
1 large eggplant (about 1½ lbs.), cut lengthwise into 4 thick slices (about ¾” thick each)
1⁄4 cup olive oil, divided
1 can (15 oz.) chickpeas, rinsed well and drained
16 oz. baby red potatoes, or tri-colored baby potatoes, cut in quarters
2 cups cauliflower florets, or yellow bell pepper strips (or a mixture of both)
2 tbsp. balsamic vinegar
1⁄2 cup fresh basil leaves, chopped
1⁄2 cup crumbled feta cheese, or goat cheese (optional)

Directions

Step 1
Heat oven to 425°F with rack set in the middle. While the oven is heating, brush both sides of eggplant slices with 2 tablespoons oil and season as desired. Place the eggplant slices on a rimmed baking sheet.
Step 2
Place the chickpeas, potatoes and cauliflower in a large bowl. Season the vegetables as desired. Add the remaining 2 tablespoons oil and toss to coat. Arrange the chickpea mixture on the baking sheet around the eggplant slices.
Step 3
Bake for 40 minutes. While the vegetables are baking, stir the sauce and vinegar in a medium bowl. Drizzle the vegetables with the sauce mixture.
Step 4
Bake for 15 minutes or until the vegetables are tender and the sauce mixture is slightly reduced. Serve hot, topped with the basil and cheese, if desired.