Ingredients

• Stew
• 3 tablespoons olive oil
• 2 large eggplants (2 1/2-3 pounds total), peeled and cut into 3/4-inch cubes
• 1 large onion, coarsely chopped
• 3 medium cloves garlic, thinly sliced
• 2 cups water
• 2 (15.5-ounce) cans chickpeas (garbanzos), drained
• 1 1/2 cups crushed tomatoes*
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 cup frozen corn
• 1 tablespoon mild chili powder
• 1 teaspoon ground cumin
• Dumplings
• 3 ounces Cabot 50% Reduced Fat Cheddar, Sharp Cheddar or Extra Sharp Cheddar, grated (about 3/4 cup)*
• 3/4 cup King Arthur Unbleached All-Purpose Flour
• 1/4 cup yellow cornmeal
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup milk
• 1 large egg

Directions
To make stew:
1. In large pot over medium heat, heat oil; when hot, add eggplant, onions and garlic. Cook, stirring often and scraping bottom of pan, until eggplant and onions are tender and translucent, about 20 minutes.

2. Toward end of cooking time, place rack in lower third of oven and preheat oven to 350°F.

3. Stir water, chickpeas, crushed tomatoes, salt and pepper into eggplant mixture; bring to simmer. Cover pot with lid or foil and place in oven for 45 to 55 minutes or until eggplant is completely tender (bite into a piece to check). (Stew can be made a day or two ahead up to this point; let cool and refrigerate, then reheat to simmer and proceed with recipe.)

To make dumplings and finish stew:
4. While stew cooks, in medium bowl, toss together cheddar, flour, cornmeal, baking powder and salt. In another small bowl, whisk together milk and egg.

5. When stew is ready, stir milk-egg mixture into dry ingredients just until combined.

6. Uncover stew; scoop out 4 cups and set aside for Day 2 recipe, Eggplant & Cheddar Lasagna.

7. Stir corn, chili powder and cumin into stew remaining in pot. Drop dumpling mixture in eight mounds on top of stew. Cover pot and return to oven for about 15 minutes longer or until dumplings are puffed and feel “set” when lightly pressed.

*Crushed tomatoes are convenient, inexpensive and super-useful, since they have no added sugar or fat, but they usually come in a 28-ounce can. Just refrigerate or freeze the extra; mix with chopped fresh herbs and a splash of olive oil for a quick pasta or pizza sauce, use in meatloaf, or stir into a batch of soup to enliven the flavor.

*Nutrition analysis based on using Cabot 50% Reduced Fat Cheddar.

Nutrition Analysis
Calories 550, Total Fat 15g, Saturated Fat 4g, Sodium 780mg, Carbohydrates 87g, Dietary Fiber 15g, Protein 24g, Calcium 318mg

Ingredients

• Cooking spray
• 1/3 cup chopped fresh Italian parsley
• 2 teaspoons dried oregano, crumbled
• 4 cups Eggplant-Chickpea Stew (reserved from Day 1)
• 8 no-boil lasagna noodles
• 8 ounces Cabot 50% Reduced Fat Cheddar, Sharp Cheddar or Extra Sharp Cheddar, grated (about 2 cups)*

Directions
1. Preheat oven to 375°F. Coat 9-by-13-inch baking dish with cooking spray.

2. Mix parsley and oregano into sauce; spread 1 cup of stew over bottom of dish. Place 4 noodles on top, overlapping to fit if needed.

3. Top with half of remaining stew, followed by half of cheese. Top with remaining four noodles, followed by rest of stew and cheese. Cover tightly with foil.

4. Bake for 45 minutes, or until noodles are tender. Let stand for 5 minutes, then cut into rectangles and serve.

*Nutrition analysis based on using Cabot 50% Reduced Fat Cheddar.

Nutrition Analysis
Calories 280, Total Fat 9g, Saturated Fat 4.5g, Sodium 320mg, Carbohydrates 36g, Dietary Fiber 5g, Protein 17g, Calcium 310mg