One pan wonder meals are a lifesaver on busy nights, aren’t they? In the winter mine tend to be a little heaver and cheese laden for some comfort food. Now that spring is here and the weather is getting nicer, I wanted to make one that was a little lighter and veggie based. The eggplant is the star here with loads of gorgeous spices inspired by my Lebanese heritage. The mint at the end really freshens it up, and there is a little parmesan too since I couldn’t say no to cheese completely!
That was all there was to it! The pasta absorbed the sauce and all of its flavor, and the starchy pasta in turn flavored the sauce. It was a beautiful thing, let me tell you. I sprinkled the fresh mint on top, and then just plated it right from the pan. Marc went nuts for it and so did I. Hope you all enjoy it too! xoxo
The spiced eggplant pasta is such a simple and wonderful vegetarian one pan wonder! It all gets baked to perfection with parmesan and mint on top.
- 1dasholive oil
- 1wholeeggplantdiced small
- 1wholeoniondiced small
- 1jarroasted red peppersdrained and diced small
- 1tablespoontomato paste
- 1/3cupred wine
- 1candiced tomatoes28 ounces
- 2/3cupvegetable stock
- 1/2poundmedium shells
- 1/4cupfreshly grated parmesan cheese
- 2tablespoonsfresh mintroughly chopped
Pre-heat the oven to 350 and get out a large skillet with deep sides. Heat the olive oil in the skillet over medium high heat, then add the eggplant, onion, garlic and roasted red peppers. Let them soften for 5 minutes or so. While they cook, season it all with the salt, cumin, cinnamon, turmeric and paprika. Stir it all well. Then stir in the tomato paste and red wine and let the wine cook off for a minute. Finally, pour in the diced tomatoes and vegetable stock. Let the sauce come to a low simmer and stir in the pasta. Sprinkle the parmesan on top and transfer the pan to the oven for it all to bake for about 20 minutes. Take it out and sprinkle the mint on top. Serve immediately right from the pan and enjoy!