In a large nonstick skillet, heat the olive oil. Saute the eggplant over medium-high heat until beginning to soften, about 8 minutes. Add the onion, and continue to cook, stirring occasionally, until the onion is translucent and the eggplant is tender and beginning to brown, another 10 minutes.

Stir in the garlic, salt, cumin and cinnamon, and cook until fragrant, 1 minutes.

Carefully pour in the tomatoes, scraping up any brown bits from the bottom of the pan. Simmer until thickened and the tomatoes have lost their acidic bite, 8 – 10 minutes. Remove from the heat and add the raisins, lemon juice and parsley.

Meanwhile, cook the pasta according to packaged directions until al dente. Drain well and fold into the eggplant mixture. Serve immediately, cold, or at room temperature with a drizzle of olive oil and some toasted almonds or hemp seeds for garnish.