Preheat the oven to 350 degrees F (176 degrees C).
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 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 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 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 Fresh Mint (2 tablespoon) on top. Serve immediately right from the pan and enjoy!