Tomato and Eggplant Caponata
Tomato and Eggplant Caponatan is a gluten free, dairy free, lacto ovo vegetarian, and vegan side
Eggplant Caponata Pasta
Details
- Servings: 6
- Diet: High-Fiber
- Meal: lunch, dinner
- Dish: main course
Cuisine
- italian
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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