Moroccan Eggplant Caponata Pasta recipes

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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