Moroccan Eggplant Caponata Pasta

• 2 Tablespoons Olive Oil
• 1 Large Eggplant, Diced
• 1 Small Onion, Diced
• 2 cloves Garlic, Minced
• 1 teaspoon Sea Salt
• 1/2 teaspoons Cumin
• 1/2 teaspoons Cinnamon
• 1 can (15 Oz. Size) Crushed Tomatoes
• 8 ounces, weight Gluten-free Fusilli (or Other Short Grain Pasta, I Use Andean Dream)
• 1 Tablespoon Fresh Lemon Juice
• 2 Tablespoons Chopped Fresh Parsley

1. In a large nonstick skillet, heat olive oil.
2. Saute eggplant over medium-high heat until beginning to soften, about 8 minutes.
3. Add onion, and continue to cook, stirring occasionally, until onion is translucent and eggplant is tender and beginning to brown, another 10 minutes.
4. Stir in garlic, salt, cumin and cinnamon, and cook until fragrant, 1 minute.
5. Carefully pour in tomatoes, scraping up any brown bits from the bottom of the pan.
6. Simmer until thickened and the tomatoes have lost their acidic bite, 810 minutes.
7. Meanwhile, cook pasta according to packaged directions until al dente.
8. Drain well and fold into eggplant mixture.
9. Off heat, add lemon juice and parsley.
10. Serve immediately, cold, or at room temperature with a drizzle of olive oil and some toasted almonds or hemp seeds for garnish.

olive oil, eggplant, onion, garlic, salt, cumin, cinnamon, tomatoes, weight, lemon juice, parsley

Taken from tastykitchen.com/recipes/main-courses/moroccan-eggplant-caponata-pasta/ (may not work)