How to make it

  • 1. Cook the pasta according to the package directions. Rinse under cold water, drain well, and set aside. (Avoid overcooking as it will be baked in the oven later.)
  • 2. Preheat the oven to 350°F. Heat 1/2 Tbsp. of the oil in a large saucepan on medium heat. Sauté the onion and garlic until tender. Add the eggplant and the remaining 1 Tbsp. oil. Sauté until the eggplant is soft and translucent, adding a little water as needed to prevent burning.
  • 3. Mix in the spinach and cook until tender. Add the tomatoes, Italian and Cajun seasonings, salt, and sugar. Bring to a boil and simmer on medium heat for 10-15 minutes.
  • 4. Add the pasta to the vegetables and sauce and toss to mix evenly. Pour into a large baking dish and sprinkle with the cheese. Bake for 20-25 minutes.

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