Tajine-inspired pasta

Simple pasta, inspired by the flavors of Tajine. Aromatic spices, roasted eggplant, olives - just like a pot of hot tajine I had at a camp in the Sahara desert.

Serves 3-4

Ingredients:
- 1 pound of pasta (I used rotini)
- 1 tbsp olive oil
- 4 cloves of garlic, minced
- 1 yellow onion, sliced
- 1 medium sized eggplant, cubed
- salt, to taste
- fresh pepper, to taste
- 1/2 pint of cherry tomatoes
- 1 tsp of ground paprika (or as needed)
- 1/2 tsp ground cumin
- crushed red pepper, as needed
- 1 cup of canned diced tomatoes
- 1/2 cup of black olives, pitted
- fresh parsley, chopped (as needed)
- fresh lemon juice (as needed)


In a large pot, cook pasta until 3 minutes short of al dente, drain the water, reserving 1 cup of cooking

Meanwhile, in a large skillet, heat 1 tbsp olive oil, sauté minced garlic for 30 seconds

Add the sliced onions, red pepper flakes, and sauté for 3-4 minutes, stirring often

Stir in the cherry tomatoes and let them cook for 2 minutes, until they appear wrinkled

Stir in the eggplant, season with salt, and cook stirring often, until the eggplant have wilted and appear charred, about 25 minutes. (Or roast them in the oven, as explained below)

Add in the ground cinnamon, ground paprika, ground cumin, black pepper, and continue to sauté until the tomatoes have cooked and appear sightly mushy

Stir in the cooked pasta, diced tomatoes and cook for 2 minute

Stir in the olives and fresh parsley

Add fresh lemon juice, stir well to combine

*You can cook the eggplant in the oven and then add it to the pot as well before adding the tomatoes. Preheat the oven to 400°F, lay the chopped eggplant and onion on a sheet pan and toss with a spoon of olive oil and salt. Roast them in the preheated oven for 30 minutes, flipping them halfway through

*Use yellow onion for sweetness