Eggplant and Tomato Pasta

Eggplant and Tomato Pasta is a vibrant vegan Moroccan dish that combines tender roasted eggplant with a rich tomato sauce, delivering a symphony of flavors that will delight your palate. This hearty meal is not only satisfying but also packed with wholesome ingredients, making it a perfect choice for a nourishing dinner.

Ingredients

• Pasta (spaghetti or penne) - 150 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Onion - 1 small, finely chopped
• Garlic - 3 cloves, minced
• Tomatoes (canned or fresh) - 400 grams, chopped
• Bell pepper (red or yellow) - 1 small, diced
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - for garnish

Steps

1. Preheat your oven to 200°C (400°F). Cut the eggplant into 1 cm cubes, toss with 1 tablespoon of olive oil, and spread on a baking sheet. Roast for 20 minutes until golden and tender, stirring halfway through.
2. While the eggplant is roasting, cook the pasta according to package instructions in a large pot of salted boiling water until al dente. Drain and set aside.
3. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Add the minced garlic, diced bell pepper, cumin, cinnamon, and paprika to the skillet. Cook for another 2-3 minutes until fragrant.
5. Stir in the chopped tomatoes, salt, and black pepper. Bring to a simmer and cook for 5-7 minutes until the sauce thickens slightly.
6. Once the eggplant is roasted, add it to the tomato sauce, stirring to combine. Let it simmer for an additional 2-3 minutes.
7. Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with the sauce.
8. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 380
• Protein: 10 g
• Carbs: 65 g
• Fiber: 10 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in fiber from eggplant and tomatoes, promoting digestive health.
• Loaded with antioxidants and vitamins, supporting overall health and well-being.

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