Name: Spiced Eggplant Pasta
Total time: PT2700.0S
Yield: 6
Ingredients: 1 dash Olive Oil; 1 Eggplant; 1 Onion; 4 clove Garlic; 1 jar Roasted Red Peppers; 1 pinch Salt; 1 teaspoon Ground Cumin; 1 teaspoon Ground Turmeric; 1 teaspoon Ground Cinnamon; 1/2 teaspoon Paprika; 1 tablespoon Tomato Paste; 1/3 cup Red Wine; 1 can Diced Tomatoes; 2/3 cup Vegetable Stock; 0.5 pound Medium Pasta Shells; 1/4 cup Parmesan Cheese; 2 tablespoon Fresh Mint

The spiced eggplant pasta is a vegetarian one pan wonder! Eggplant, roasted red peppers, and warm spices give this dish its base, then it gets baked to perfection with parmesan and mint on top.

Low-Fat

Oven

Intermediate

Date Night

Spiced Eggplant Pasta

calories

total_fat

saturated_fat

trans_fat

cholesterol

total_carbohydrate

dietary_fiber

sugars

protein

sodium

vitamin_d

calcium

iron

potassium

Olive Oil

dash

Eggplant

Onion

Garlic

clove

Roasted Red Peppers

Salt

pinch

Ground Cumin

teaspoon

Ground Turmeric

Ground Cinnamon

Paprika

Tomato Paste

tablespoon

Red Wine

Diced Tomatoes

Vegetable Stock

Medium Pasta Shells

pound

Parmesan Cheese

Fresh Mint

Stove

Preheat the oven to 350 degrees F (180 degrees C).

Heat the {@1:} a deep, oven-proof skillet over medium-high heat, then add the {@2:}, {@4:}, {@3:}, and {@0:}. Let them soften for 5 minutes or so.

Heat the Olive Oil (1 dash) a deep, oven-proof skillet over medium-high heat, then add the Eggplant (1 N/A) [diced], Onion (1 N/A) [diced], Garlic (4 clove) [minced], and Roasted Red Peppers (1 jar) [drained, diced]. Let them soften for 5 minutes or so.

Heat the Eggplant (1) a deep, oven-proof skillet over medium-high heat, then add the Garlic (4 clove), Roasted Red Peppers (1 jar), Onion (1), and Olive Oil (1 dash). Let them soften for 5 minutes or so.

While it cooks, season with {@2:}, {@0:}, {@1:}, {@3:}, and {@4:}. Stir well to combine.

While it cooks, season with Ground Cumin (1 teaspoon), Ground Cinnamon (1 teaspoon), Ground Turmeric (1 teaspoon), Paprika (1/2 teaspoon), and Salt (1 pinch). Stir well to combine.

Stir in the {@2:} and {@3:} and let the wine cook off for a minute. Finally, pour in the {@1:} and {@0:}.

Stir in the Tomato Paste (1 tablespoon) and Red Wine (1/3 cup) and let the wine cook off for a minute. Finally, pour in the Diced Tomatoes (1 can) and Vegetable Stock (2/3 cup).

Let the sauce come to a low simmer and stir in the {@0:}. Sprinkle the {@1:} on top and transfer the pan to the oven for to bake for about 20 minutes.

Let the sauce come to a low simmer and stir in the Medium Pasta Shells (0.5 pound). Sprinkle the Parmesan Cheese (1/4 cup) on top and transfer the pan to the oven for to bake for about 20 minutes.

Take it out and sprinkle the {@0:} on top. Serve immediately right from the pan and enjoy!

Take it out and sprinkle the Fresh Mint (2 tablespoon) [Roughly Chopped] on top. Serve immediately right from the pan and enjoy!

Take it out and sprinkle the Fresh Mint (2 tablespoon) on top. Serve immediately right from the pan and enjoy!

Spiced Eggplant Pasta

4.8

45MINS

$1.20

Ingredients

Nutrition Per Serving

Nutrition Per Serving

Cooking Instructions

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