Mnazaleh Mashup with Chickpea Casarecce

1. In steam-jacketed kettle or large stockpot over high heat, bring salted water to a boil. Cook pasta as directed on package; drain.

2. Meanwhile, heat ¼ cup oil in large rondeaux over medium-high heat. Working in batches, cook eggplant 3 to 5 minutes until golden brown, stirring frequently. Remove eggplant from pan with slotted spoon; transfer to clean bowl.

3. Add remaining ¼ cup oil to pot; reduce heat to medium-low. Add onions and 3 cups water; simmer 15 to 20 minutes or until onions begin to caramelize and most liquid is evaporated.

4. Deglaze pan with wine. Add garlic, tomatoes and chickpeas; simmer, covered, 20 to 25 minutes or until slightly reduced.

5. Return eggplant to pan; season to taste with salt and pepper. Add 1 cup parsley, sugar, harissa and cinnamon. Simmer mixture 30 minutes or until eggplant is soft and sauce is thickened. Add pasta; toss to coat.

6. Garnish with remaining parsley, cilantro, and vinegar before serving.

Photo courtesy of Barilla