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1
In a large nonstick skillet, heat olive oil.
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2
Saute eggplant over medium-high heat until beginning to soften, about 8 minutes.
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3
Add onion, and continue to cook, stirring occasionally, until onion is translucent and eggplant is tender and beginning to brown, another 10 minutes.
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4
Stir in garlic, salt, cumin and cinnamon, and cook until fragrant, 1 minute.
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5
Carefully pour in tomatoes, scraping up any brown bits from the bottom of the pan.
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6
Simmer until thickened and the tomatoes have lost their acidic bite, 810 minutes.
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7
Meanwhile, cook pasta according to packaged directions until al dente.
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8
Drain well and fold into eggplant mixture.
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9
Off heat, add lemon juice and parsley.
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10
Serve immediately, cold, or at room temperature with a drizzle of olive oil and some toasted almonds or hemp seeds for garnish.
