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Spiced Eggplant Pasta
Recipe

17 INGREDIENTS • 6 STEPS • 45MINS

Spiced Eggplant Pasta

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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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/
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.
45MINS
Total Time
$1.20
Cost Per Serving
Ingredients
Servings
6
US / Metric
Olive Oil
1 dash
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
Ground Cumin
1 tsp
Ground Cumin
Ground Cinnamon
1 tsp
Ground Cinnamon
Paprika
1/2 tsp
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
1/4 cup
Parmesan Cheese, Freshly Grated
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
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Spiced Eggplant Pasta
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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 InstructionsHide images
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), Ground Cinnamon (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 (1/4 cup) 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 (1/4 cup) 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
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Healthy
Shellfish-Free
Dinner
Vegetarian
One-Pot
Pasta
Mediterranean
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