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.
- 1 dash olive oil
- 1 whole eggplant diced small
- 1 whole onion diced small
- 4 cloves garlic minced
- 1 jar roasted red peppers drained and diced small
- 1 pinch salt
- 1 teaspoon cumin
- 1 teaspoon turmeric
- 1 teaspoon cinnamon
- 1/2 teaspoon paprika
- 1 tablespoon tomato paste
- 1/3 cup red wine
- 1 can diced tomatoes 28 ounces
- 2/3 cup vegetable stock
- 1/2 pound medium shells
- 1/4 cup freshly grated parmesan cheese
- 2 tablespoons fresh mint roughly chopped
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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!