Chickpea and Vegetable Pasta

1 tbsp olive oil

1 medium onion, diced

1 garlic clove, minced

2 carrots, sliced

1 celery rib, slice

1 slice of eggplant, diced

1 tsp oregano

1 tsp thyme

1/2 tsp red pepper flakes

1/2 jar canned tomatoes, chopped

1 can chickpeas, drained and rinsed

1/2 cup chicken or vegetable stock

Pasta shells for 2 people

Parmesan cheese, grated

1. In a skillet heat olive oil until it shimmers. Add onion and cook until translucent, about 5 minutes. Add garlic, carrots and celery and cook until garlic is golden, about 3 minutes. Add eggplant, herbs and red pepper flakes and stir to coat.

2. Add tomatoes and cook until the vegetables are almost tender. Add chickpeas and as much stock as you like to get the consistency of sauce you want.

3. Meanwhile in a pot of boiling water, cook pasta shells until al dente. Drain and add pasta to the skillet with the chickpeas and vegetables. Add grated Parmesan cheese and serve immediately.