A veganized Rachael Ray special, this is the perfect eggplant dish because it is made with just a touch of oil.
Make a few slits in the eggplant and bake in a 400 oven until it totally collapses and is cooked through. Depending on the size of the eggplant and the heat of your oven, this could take up to 45 minutes. Take out and let cool a bit.
Get the pasta going.
Use a fork to scrape out the eggplant. Set aside.
To make the sauce base, small dice the onion and add to a pan with a little bit of olive oil. Sauté until soft. Press the garlic over the onions and cook until fragrant. Add the cumin and cinnamon and stir around. Add the sauce and cook together.
Drain the pasta, reserving some of the water to bring the sauce together. Add the eggplant, some pasta water and mix well. If you like the sauce thinner, add more water.
Add the pasta and toss to combine. Serve immediately. Enjoy!