Step 1Spray a large non-stick frying pan with oil and set over high heat. Add eggplant and cook, stirring, for 3–4 minutes, or until golden. Remove and set aside.
Step 2Return pan to a medium heat. Add oil, onion and celery, and cook, stirring, for 5 minutes, or until softened. Add zucchini, garlic and oregano, and cook, stirring, for about 2 minutes, or until just softened.
Step 3Add canned cherry tomatoes, chickpeas and balsamic vinegar to pan with 1/3 cup of water and bring to the boil. Reduce heat to low and simmer for 5 minutes. Return the eggplant to pan and simmer for a further 5 minutes, or until sauce thickens. Stir through chopped parsley and season with cracked black pepper.
Step 4Meanwhile, cook the pasta in a saucepan of boiling water according to packet instructions, or until al dente. Drain well and return to pan. Add the chickpea mixture to pasta, toss to combine. Divide pasta among 4 serving bowls and serve topped with crumbled feta.