BAKED NOODLES WITH EGGPLANT | Nutritional Advisor

Ingredients

• 1 pound/450g eggplants, skinned and sliced
• 16-ounce/450g package noodles
• 1 large onion, chopped
• 1 clove garlic, chopped
• 1/2 cup sherry
• 1 vegetable bouillon cube
• 2 cans (14-ounce/400g each) chopped tomatoes
• 2 tablespoons tomato paste
• 1/2 teaspoon cinnamon
• 1/4 teaspoon grated nutmeg
• 1/4 teaspoon paprika
• Dash of cayenne pepper
• 1/4 cup red wine
• 1/2 cup grated Parmesan cheese (for maintenance only)