Eggplant Caponata Pasta
Ingredients
- 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
- 8 ounces gluten-free fusilli (or other short grain pasta. I used Andean Dream.)
- 2 tablespoons chopped fresh parsley
- 1 tablespoon fresh lemon juice
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