Moroccan Eggplant Caponata Pasta

In a large nonstick skillet, heat olive oil. Sauté eggplant over medium-high heat until beginning to soften, about 8 minutes. Add onion, and continue to cook, stirring occasionally, until onion is translucent and eggplant is tender and beginning to brown, another 10 minutes.

Stir in garlic, salt, cumin and cinnamon, and cook until fragrant, 1 minute. Carefully pour in tomatoes, scraping up any brown bits from the bottom of the pan. Simmer until thickened and the tomatoes have lost their acidic bite, 8–10 minutes.

Meanwhile, cook pasta according to packaged directions until al dente. Drain well and fold into eggplant mixture. Off heat, add lemon juice and parsley. Serve immediately, cold, or at room temperature with a drizzle of olive oil and some toasted almonds or hemp seeds for garnish.