I love eggplant, but at times I have a problem with it absorbing oil like crazy; while that tastes really nice, it doesn’t make for the healthiest food. So in this recipe I use lemon juice and smoked paprika to flavour the eggplant and the only oil I use is spray oil, to keep the eggplant (with a thin batter) from sticking to the pan. The sauce has a mild tartness due to the artichokes, but blends lovely with the pasta. I used Adzuki bean pasta in this case, which provides us with proteins and carbs nicely, plus is gluten free