Penne in Eggplant and Chickpea Tagine with Black Olives

Directions

1. In a large, heavy pot or Dutch oven, heat olive oil over medium-high heat. Add onions and cook until translucent. Add the eggplant and cook until softened. Add the garlic and the dry spices and cook 1 - 2 minutes. Add the chili paste, tomatoes, apricots, olives and broth. Bring to a simmer then reduce heat and cook until tomatoes begin to break down and vegetables soften.
2. Cook pasta per the directions on the box and reserve some of the pasta cooking water.
3. Stir the chickpeas into the tomato mixture and cook another 5 minutes to heat. Add cooked pasta and cook, stirring occasionally, using the reserved pasta water to adjust the consistency of the sauce as needed.
4. Garnish with chopped parsley and lemon wedges.