Barilla Red Lentil Spaghetti with Moroccan Vegetable Stew

3 lb. Barilla Red Lentil Spaghetti
2 tbsp. cinnamon
4 tbsp. coriander
6 ea. medium green bell peppers, julienne
6 ea. medium yellow bell peppers, julienne
12 ea. garlic cloves, chopped
6 cups vegetable broth
Salt and black pepper to taste
1½ cups safflower oil or other mild oil
4 tbsp. cumin
6 cups yellow onion, julienne
6 ea. medium red bell peppers, julienne
3 ea. large eggplants, peeled and ½ inch diced
6 cups chopped canned tomatoes
2 cups fresh orange juice
2 ea. large bunches of cilantro, chopped
  1. Bring a large pot of water to boil.
  2. Meanwhile, in a large rondo, sauté onion with spices in oil for about five minutes. Add peppers, eggplant, and garlic. Cook for an additional 15 minutes.
  3. Add the tomatoes, broth, and orange juice. Stew for 30 minutes over medium low heat.
  4. Season with salt and pepper to taste.
  5. Cook the pasta according to the directions, drain, and toss the pasta with the sauce.
  6. Garnish with fresh cilantro.