Pasta with Tomato and Eggplant

Pasta with Tomato and Eggplant is a vibrant Moroccan-inspired dish that combines the rich flavors of roasted eggplant with fresh tomatoes and herbs. This wholesome meal is not only satisfying but also packed with nutrients, making it a perfect choice for a healthy dinner.

Ingredients

• Pasta (penne or fusilli) - 200 grams
• Eggplant - 1 medium (about 250 grams), diced
• Tomatoes - 2 medium (about 300 grams), chopped
• Garlic - 2 cloves, minced
• Onion - 1 small, finely chopped
• Olive oil - 2 tablespoons
• Cumin powder - 1 teaspoon
• Paprika - 1 teaspoon
• Salt - to taste
• Black pepper - to taste
• Fresh parsley - 2 tablespoons, chopped
• Water - 1 liter

Steps

1. Begin by bringing 1 liter of water to a boil in a large pot. Add a pinch of salt and the pasta. Cook according to package instructions until al dente. Drain and set aside.
2. While the pasta is cooking, heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced eggplant and sauté for about 5-7 minutes until softened and golden brown.
3. Add the chopped onion and minced garlic to the skillet. Sauté for an additional 3-4 minutes until the onion is translucent.
4. Stir in the chopped tomatoes, cumin, paprika, salt, and black pepper. Cook for about 10 minutes, allowing the tomatoes to break down and create a sauce.
5. Once the sauce is ready, add the cooked pasta to the skillet and toss to combine, ensuring the pasta is well coated with the sauce.
6. Remove from heat and stir in the fresh parsley. Adjust seasoning if necessary.
7. Serve hot, garnished with extra parsley if desired.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 60 g
• Fiber: 10 g
• Sugar: 5 g
• Sodium: 200 mg
• Cholesterol: 0 mg
• Total Fat: 14 g
• Saturated Fat: 2 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in dietary fiber, promoting digestive health.
• Packed with antioxidants from tomatoes and eggplant, which can help reduce inflammation.

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