Pasta with Eggplant

Pasta with Eggplant is a vibrant Moroccan dish that combines tender pasta with roasted eggplant, spices, and a touch of sweetness from raisins. This vegetarian meal is both hearty and flavorful, making it a delightful choice for any occasion.

Ingredients

• Pasta (fusilli or penne) - 200 grams
• Eggplant - 1 medium (about 250 grams)
• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Cumin - 1 teaspoon
• Cinnamon - 1/2 teaspoon
• Paprika - 1 teaspoon
• Raisins - 50 grams
• Vegetable broth - 400 milliliters
• Salt - to taste
• Black pepper - to taste
• Fresh coriander - for garnish

Steps

1. Preheat the oven to 200°C (400°F).
2. Cut the eggplant into 1 cm cubes, toss with 1 tablespoon of olive oil, salt, and pepper, and spread on a baking sheet.
3. Roast the eggplant in the oven for 20 minutes, or until golden and tender, stirring halfway through.
4. While the eggplant is roasting, cook the pasta according to package instructions in salted boiling water until al dente. Drain and set aside.
5. In a large skillet, heat the remaining tablespoon of olive oil over medium heat. Add the diced onion and sauté for about 5 minutes until translucent.
6. Add the minced garlic, cumin, cinnamon, and paprika to the onions, cooking for an additional 1-2 minutes until fragrant.
7. Stir in the vegetable broth and raisins, bringing the mixture to a simmer. Cook for about 5 minutes.
8. Add the roasted eggplant and cooked pasta to the skillet, tossing to combine. Cook for another 2-3 minutes to heat through.
9. Season with additional salt and pepper to taste. Serve hot, garnished with fresh coriander.

Nutrition

• Calories: 450
• Protein: 12 g
• Carbs: 70 g
• Fiber: 10 g
• Sugar: 8 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 10 g
• Water: 0.5 L

Health Benefits

• Rich in dietary fiber from eggplant and pasta, promoting digestive health.
• Packed with antioxidants and essential nutrients, supporting overall wellness.

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