Eggplant and mushroom pasta

A tasty vegetable pasta with a touch of cinnamon.
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2 tablespoons olive oil
2 onions, finely diced
1 clove garlic, chopped
2 tablespoons cinnamon
2 tablespoons tomato paste
2 cups mushrooms, chopped
3 baby eggplant, chopped
1 440g can diced tomatoes
1 cup water
Salt and pepper

Mushroom and eggplant pasta


1. Heat oil in a large heavy based saucepan on a medium heat.
2. Add onions and garlic cook gently until soft.
3. Add cinnamon and tomato paste, cook for 2 minutes.
4. Add mushrooms and eggplant.
5. Add diced tomatoes and water.
6. Bring to the boil, reduce heat and simmer on low for 30 minutes.
7. Season to taste.
8. Serve with pasta and parmesan cheese. 



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