Sicilian Eggplant Sauce... with essential oils!!

Sicilian Eggplant Pasta

1 T olive oil/veg oil
1/2 large eggplant, cut into cubes
1 large carrot, cut into small pieces
Salt, to taste
Black pepper, to taste
1/2 jar marinara sauce
Red chili flakes, to taste
2 drops rosemary essential oil (doterra's essential oils are safe for consumption, but others are not, so be careful!)
2 drops lemon essential oil
Pasta of choice (I used whole wheat einkorn penne, which was delicious!)

Heat olive/veg oil in medium sized pot on med-high heat (I used 1/2T olive oil and 1/2T vegetable oil). Add eggplant, and let cook on med-high heat for 3-5 minutes, or until it starts to become tender. Add carrots and cook for an additional 3-5 minutes, stirring occasionally so that the eggplant does not stick to the bottom of the pan. (If necessary, add 1t more oil! I had to do this once, after adding the carrot.) Add salt and black pepper while carrots and eggplant are cooking. Once they are fairly tender, stir in the marinara sauce, and bring to a boil. Add in the red chili flakes and bring down to a simmer. Immediately add the rosemary and lemon essential oils, stirring them in (stirring them to mix them around is... essential! ;), cook on simmer for 2 more min.

Meanwhile, cook pasta of choice according to package directions, drain, etc.