Eggplant Chickpea Pasta Bake

Ingredients

• 12 Ounce rigatoni pasta - 12 oz (dry)
• 1 Count eggplant, diced - 1 medium (about 1 lb), 1 medium eggplant, about 1 lb
• 1 Count zucchini, sliced into half-moons - 1 medium (about 8 oz), 1 medium zucchini, about 8 oz
• 1 Can canned chickpeas, drained and rinsed - 1 can (15 oz), drained and rinsed
• 3 Cup marinara sauce - 3 cups (24 oz), Equivalent volume listed as 24 oz
• 1 Count yellow onion, diced - 1 medium (about 6 oz), 1 medium onion, about 6 oz
• 3 Count garlic, minced - 3 cloves (about 1 tbsp), About 1 tbsp after mincing
• 3 Tablespoon olive oil - 3 tbsp (45 ml), 2 tbsp for roasting vegetables and 1 tbsp for the panko topping
• 1 Teaspoon dried basil - 1 tsp (1 g), Equivalent weight listed as 1 g
• 1 Teaspoon dried oregano - 1 tsp (1 g), Equivalent weight listed as 1 g
• 0.25 Teaspoon red pepper flakes - 1/4 tsp (0.5 g), Equivalent weight listed as 0.5 g
• 0.75 Cup panko breadcrumbs - 3/4 cup (45 g), Equivalent weight listed as 45 g

Instructions

1. Preheat and prep

   1. *Preheat the oven to 425°F*; dice the eggplant and onion, slice the zucchini, mince the garlic, and *drain and rinse the chickpeas*.

2. Roast the vegetables

   2. On the rimmed sheet pan, toss *eggplant, zucchini, and onion* with 2 tbsp olive oil, dried basil, dried oregano, and red pepper flakes. Spread in a *single even layer* and roast for *18 to 20 minutes*, stirring halfway, until the eggplant is tender and lightly browned.

3. Boil the pasta

   3. Meanwhile, cook the rigatoni in a large pot of boiling water until *2 minutes shy of al dente*. Reserve *1/2 cup pasta cooking water*, then drain the pasta.

4. Warm the sauce

   4. *Reduce the oven to 375°F*. In the same pot over medium heat, simmer *marinara sauce and garlic* for 2 minutes until *fragrant and gently bubbling*.

5. Combine the pasta mixture

   5. Stir in the chickpeas, drained rigatoni, roasted vegetables, and reserved pasta water until the mixture is *well coated* and *loose and saucy*.

6. Assemble the casserole

   6. Transfer the pasta mixture to the baking dish and *spread it evenly*. In a medium bowl, toss *panko breadcrumbs* with the remaining 1 tbsp olive oil, then sprinkle over the casserole.

7. Bake and rest

   7. Bake *uncovered* for *18 to 22 minutes*, until the sauce is bubbling and the panko topping is *golden brown and crisp*. Let rest for *5 minutes* before serving.