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SideChef
Recipes
Lunch
Spiced Eggplant Pasta

17 INGREDIENTS • 6 STEPS • 45MINS

Spiced Eggplant Pasta

Recipe

4.8

5 ratings
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.
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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.
author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

45MINS

Total Time

$1.20

Cost Per Serving

Ingredients

Servings
6
us / metric
Olive Oil
1 dash
Olive Oil
Eggplant
1
Eggplant, diced
Onion
1
Onion, diced
Garlic
4 cloves
Garlic, minced
Roasted Red Peppers
1 jar
(12 oz)
Roasted Red Peppers, diced, drained
Salt
1 pinch
Salt
Ground Cumin
1 tsp
Ground Cumin
Ground Turmeric
1 tsp
Ground Turmeric
Ground Cinnamon
1 tsp

Sponsored

Simply Organic Cinnamon, Ground
Paprika
1/2 tsp
Paprika
Tomato Paste
1 Tbsp
Tomato Paste
Red Wine
1/3 cup
Red Wine
Diced Tomatoes
1 can
(28 oz)
Diced Tomatoes
Vegetable Stock
2/3 cup
Vegetable Stock
Medium Pasta Shells
8 oz
Medium Pasta Shells
Parmesan Cheese
4 Tbsp
Freshly Grated Parmesan Cheese
Fresh Mint
2 Tbsp
Fresh Mint, roughly chopped

Nutrition Per Serving

VIEW ALL
Calories
247
Fat
1.8 g
Protein
8.2 g
Carbs
45.8 g
Love This Recipe?
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Spiced Eggplant Pasta
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author_avatar
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/

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 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), Simply Organic Cinnamon, Ground (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 (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).
step 5
Let the sauce come to a low simmer and stir in the Medium Pasta Shells (8 oz). Sprinkle the Parmesan Cheese (4 Tbsp) on top and transfer the pan to the oven for to bake for about 20 minutes.
step 5 Let the sauce come to a low simmer and stir in the Medium Pasta Shells (8 oz). 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!
step 6 Take it out and sprinkle the Fresh Mint (2 Tbsp) on top. Serve immediately right from the pan and enjoy!

Tags

Lunch
Date Night
Healthy
Shellfish-Free
Dinner
Vegetarian
One-Pot
Pasta
Mediterranean
Vegetables
Middle Eastern
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