Penne With Roasted Eggplant, Chickpeas, And Feta

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5 cups (1-inch) cubed peeled eggplant (about 1 1/2 pounds)

1 1/2 tablespoons olive oil

8 ounces uncooked penne (tube-shaped pasta)

1/2 teaspoon dried oregano

1 (15-ounce) can chickpeas (garbanzo beans), rinsed and drained

1 (14.5-ounce) can stewed tomatoes, undrained

1 large egg

1/2 cup (2 ounces) crumbled feta cheese

1/4 teaspoon salt

1/4 teaspoon black pepper

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