Cooking Instructions
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Step 1
Preheat the oven to 350 degrees F (180 degrees C).
Step 2
Heat the
Eggplant (1)
a deep, oven-proof skillet over medium-high heat, then add the
Garlic (4 cloves)
,
Roasted Red Peppers (1 jar)
,
Onion (1)
, and
Olive Oil (1 dash)
. Let them soften for 5 minutes or so.
Step 3
While it cooks, season with
Ground Cumin (1 tsp)
,
Ground Cinnamon (1 tsp)
,
Ground Turmeric (1 tsp)
,
Paprika (1/2 tsp)
, and
Salt (1 pinch)
. Stir well to combine.
Step 4
Stir in the
Tomato Paste (1 Tbsp)
and
Red Wine (80 mL)
and let the wine cook off for a minute. Finally, pour in the
Diced Tomatoes (1 can)
and
Vegetable Stock (160 mL)
.
Step 5
Let the sauce come to a low simmer and stir in the
Medium Pasta Shells (225 g)
. Sprinkle the
Parmesan Cheese (4 Tbsp)
on top and transfer the pan to the oven for to bake for about 20 minutes.
Step 6
Take it out and sprinkle the
Fresh Mint (2 Tbsp)
on top. Serve immediately right from the pan and enjoy!
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