Ingredients

The following ingredients have 4 Servings
  • 2 tablespoons olive oil
  • 1 large eggplant (diced)
  • 1 small yellow onion (diced)
  • 2 garlic cloves (minced)
  • 1 teaspoon sea salt
  • ½ teaspoon cumin
  • ½ teaspoon cinnamon
  • One 15-ounce can crushed tomatoes
  • 2 tablespoons golden raisins
  • 8 ounces gluten-free fusilli (or other short grain pasta I used Andean Dream.)
  • 2 tablespoons chopped fresh parsley
  • 1 tablespoon fresh lemon juice

Instruction

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