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:
6
Ingredients
•
1
dash
Olive Oil
•
1
Eggplant
, diced
•
1
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
1.
Preheat the oven to 350 degrees F (180 degrees C).
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.
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.
4.
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)
.
5.
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.
6.
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
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