Aubergine & goat's cheese pasta

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16 ratings

Most people would make this again

Recipe by Good Food

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Tested

1. Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.
2. Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat's cheese. Toss with the drained pasta and serve.

Tip

Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.

Per serving

484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.12 g

Latest comments and suggestions

• phildelahaye

  16 November 2007

  phildelahaye rated and commented on this recipe

  

  lovely for a quick and easy veggie meal, really simple to make. I misread the instructions the first time I did it and put the aubergine in with the pasta for the last few minutes of cooking time. That worked OK too!! I'm trying it the 'proper' way tonight though....

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• bunzle

  27 November 2007

  bunzle rated and commented on this recipe

  

  yeah this one is pretty good. i recommend using feta instead of soft goats cheese as that will melt into the sauce and you lose the texture! simmer the sauce for a bit longer than 5 minutes so as to get the aubergines nice and soft! takes a few goes to get this one right but if you do it's top notch!

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• Pat Lim

  16 January 2008

  Pat Lim rated and commented on this recipe

  

  Definite hit! Combination of aubergine and goat's cheese was expectedly brilliant!

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• lucybrown

  24 January 2008

  lucybrown rated and commented on this recipe

  

  Great recipe. Instead of stirring through the goat's cheese, I sprinkle it on top at the end to stop it from melting into the sauce.

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• Eleanor

  31 January 2008

  Eleanor rated and commented on this recipe

  

  Really lovely, I only had soft Goats Cheese in the fridge. And i thought that it made the sauce really creamy. Yummy.

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• Mariella

  14 February 2008

  Mariella commented on this recipe

  I tried this recipe yesterday for lunch and instead of the goats cheese i added a tin of tuna,olives and capers(only a little just for taste)and half teaspoon oregano.It tasted lovely with spaghetti.

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• Mariella

  14 February 2008

  Mariella rated this recipe

  

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• recipies

  27 February 2008

  recipies rated and commented on this recipe

  

  Made this the other night, me and my bf loved it :)

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• Petra

  01 April 2008

  Petra rated this recipe

  

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• Beth

  09 April 2008

  Beth rated and commented on this recipe

  

  Nice - not sure I like the aubergine though - might try it with courgette next time. The goats chese melts nicely.

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• PoppyD

  17 April 2008

  PoppyD rated and commented on this recipe

  

  Mmm really lovely. I used feta instead of goats cheese as bunzle suggested and it worked well.

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• anonymous

  28 April 2008

  anonymous rated and commented on this recipe

  

  Quick and easy mid week meal. i think next time I might peel the aubergines first or let them cook for a lot longer first as I found the skin a bit too tough. I added garlic to the onions and a few drops of tabasco sauce into the tomatoes just to give it a bit of extra kick. It was a nice meal but there was nothing astounding about it for me to want to make it again.

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• Kate

  21 May 2008

  Kate commented on this recipe

  Made this last night. I added some mild chilli powder to the aubergine and onion mix before adding the tomatoes. Just gave it a bit more flavour. Very nice would make it again.

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• Emma

  21 May 2008

  Emma rated and commented on this recipe

  

  I have made this quite a few times now. I usually slice the aubergine and lightly brush with olive oil and pan fry/griddle first as it gives the aubergine more flavour. I also only stir the goats cheese in at the very last min when I have taken the sauce and pasta off of the heat and serve immediately.

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• vickivale

  28 May 2008

  vickivale rated and commented on this recipe

  

  felt healthy to eat lots of veggies! lovely recipe but i will def cut the aubergine into smaller pieces next time - a bit too al dente for me.

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• mother*ship

  16 July 2008

  mother*ship rated and commented on this recipe

  

  Three mins isn't nearly long enough to cook aubergines! So I griddled mine first as well. Added a couple of rashers of bacon that needed using up which worked really well with the smokey taste of the aubergine, yummy!

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• Miss Hayes

  12 August 2008

  Miss Hayes commented on this recipe

  Delicious! I always roast my aubergines though which makes them lovely and soft, takes a bit longer but it's definitely worth it!

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• janet

  14 August 2008

  janet rated and commented on this recipe

  

  made this in greece using feta cheese and fresh tomatoes (5-6 large greek ones). tasted fantastic!

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• It is aai!

  26 August 2008

  It is aai! rated and commented on this recipe

  

  Nice, but not great.

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Ingredients

• 300g penne
• 1 tbsp olive oil
• 1 onion , chopped
• 1 aubergine , cut into small chunks
• 400g can chopped tomatoes
• pinch sugar
• handful basil leaves
• 200g goat's cheese , cubed

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Difficulty and servings

Serves 4

Preperation and cooking times

Prep 5 mins

Vegetarian

Ingredients

• 300g penne
• 1 tbsp olive oil
• 1 onion , chopped
• 1 aubergine , cut into small chunks
• 400g can chopped tomatoes
• pinch sugar
• handful basil leaves
• 200g goat's cheese , cubed

Per serving

484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, salt 1.12 g

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