1 med. egg plant (1 1/4 lb.)
1/4 c. water
1 (15 oz.) can garbonzo beans, drained
1 1/2 tsp. fennel seed, slightly crushed
1/2 tsp. minced garlic
1 (15 1/2 oz.) jar meatless spaghetti sauce
1 c. crumbled feta cheese (4 oz.)
1/4 c. sliced ripe olives
2 tbsp. pine nuts or chopped walnuts

Cut egg plant into 1/2 inch thick slices, halve slices. In a 10 inch skillet combine egg plant, water and 1 teaspoon seasoned salt. Bring to boil. Reduce heat, cover and simmer about 10 minutes until tender. Drain well. Spread beans over egg plant in skillet. Stir fennel seed and garlic into spaghetti sauce; pour over egg plant mixture. Bring to a boil, reduce heat.

Sprinkle with cheese and olives. Simmer, uncovered, about 3 minutes or until heated through. Sprinkle with nuts. Serve with hot rice.