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Moroccan Eggplant Caponata Pasta

Phoebe Lapine
  • 35 minutes
  • Serves 4

INGREDIENTS

2 tbsp

olive oil

1

large eggplant (diced)

1

small yellow onion (diced)

2

garlic cloves (minced)

1 tsp

sea salt

1/2 tsp

cumin

1/2 tsp

cinnamon

1 15 ounce can

crushed tomatoes

2 tbsp

golden raisins

8 oz

gluten-free fusilli (or other short grain pasta I used Andean Dream.)

2 tbsp

chopped fresh parsley

1 tbsp

fresh lemon juice