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Spiced Eggplant Pasta

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.

Total Time

45min

5.0

4 Ratings

Author: Jeanie and Lulu's Kitchen

Servings:

Ingredients

•

1 dash

Olive Oil

•

Eggplant , diced

•

Onion , diced

•

4 cloves

Garlic , minced

•

1 jar
(12 oz)

Roasted Red Peppers , diced, drained

•

1 pinch

Salt

•

1 tsp

Ground Cumin

•

1 tsp

Ground Turmeric

•

1 tsp

Ground Cinnamon

•

1/2 tsp

Paprika

•

1 Tbsp

Tomato Paste

•

1/3 cup

Red Wine

•

1 can
(28 oz)

Diced Tomatoes

•

2/3 cup

Vegetable Stock

•

8 oz

Medium Pasta Shells

•

1/4 cup

Freshly Grated Parmesan Cheese

•

2 Tbsp

Fresh Mint , roughly chopped

Cooking Instructions

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

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.

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.

Stir in the Tomato Paste (1 Tbsp) 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 Medium Pasta Shells (8 oz) . 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 Fresh Mint (2 Tbsp) on top. Serve immediately right from the pan and enjoy!

Nutrition Per Serving

CALORIES

247

FAT

1.8 g

PROTEIN

8.2 g

CARBS

45.8 g