Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(44 ratings)

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Cooking time

Prep: 5 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

Nutrition and extra info

Additional info

  • Easily halved
  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
484
protein
22g
carbs
64g
fat
17g
saturates
9g
fibre
5g
sugar
8g
salt
1.12g

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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Method

  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.

Recipe from Good Food magazine, November 2007

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Comments

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Sarja83's picture
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Found this rather bland and I forgot the sugar. Would add pancetta next time

gb_babe's picture
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This makes a nice easy lunch. I agree the aubergine needs longer too. I popped it in the oven to soften before frying it with the onions.

maartjevdm's picture
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nice and simple pasta, also very filling. I salted the aubergine before to drain excess fluid and then put in the grill pan. I also addes two whole garlic cloves that I later on took out and I added pine nuts. I think this is a nice basic recipe that ou can easily things to that you like making it a bit more special

jennlx's picture
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Tasted really nice but agree with other comment that it does require longer cooking time. Aubergine was still quite hard. But would definitely make again!

melaniespiteri's picture
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had this for lunch today. Tomatoes season has already arrived in Malta so used fresh ones instead of tinned. Also added some fresh marjoram from the garden and some chilli. Used feta cheese instead of goat's cheese cos that's what i had in the fridge. I also agree that 5mins to cook the aubergines is not enough. it takes more like 15mins at least! On the whole a very yummy dish though.

jixette87's picture
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Delicious, we added a red chilli which worked really well. Easy and quick. Definitely recommend.

hayley_french's picture
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Just cooked this for my and my friend and am super impressed with how quick and simple it is. I added a little bit of left over ricotta and next time I'm going to add a bit of parma ham but top marks!!

maisie40's picture

3 mins is definitely not long enough for the aubergine unless it's cut really small. I cooked it for about 8 to 10 minutes along with the onions and added a dash of balsic vinegar an a little garlic powder to the tomato sauce.

nhussain's picture
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I cooked the aubergine in the oven for 10 mins, bit of olive oil and lots of seasoning.
Didn't have tinned toms so used fresh, cut up small with garlic and the sugar. Cooked at the same time as the aubergine. I agree you need the sugar. Put in some tinned mackerel as always looking for hiding oily fish as my other half can't stand it, but I think it's important! Then added the cooked aubergine. 5 more mins the added the cheese.
It's magic once you add the goats cheese, really creamy. Had it with wholemeal spaghetti.

falafellover's picture

I love this simple and tasty dish! I recommend adding a few chopped sun dried tomatoes for even more flavour!

clairedw's picture
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I always 'weep' aubergines first with salt to get rid of the bitter juice. Much prefer the flavour this way. I also cooked the aubergine for much longer than the recipe said. It was a definite hit though and I'll be making it again!

foodlover81's picture
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lovely flavours, sugar really made a difference too. i used mozzarella instead of goats cheese which gave a lovely mild flavour and creamy texture. definitely recommend it i'll be eating this a lot !

elenispoors's picture

I made this last night for dinner. It was really quick and easy to prepare and tasted ok, but the aubergine definately needs cooking for longer. It really put me off wanting to make it again. I will maybe try it again another time and try the suggested griddling!

donnalovescheese's picture
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So simple and so tasty. Used feta as recommended by others which was lovely.

catherinegolightly's picture
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Made this dish for a big group, and they all loved it. simple and gorgeous, will def make this again!

simonek's picture
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Used feta instead of goat's cheese from personal preference. Added garlic, which tends to improve pretty much anything. And would certainly agree that the aubergine comes up undercooked using the timings in the recipe. Can't see it becoming a regular dish.

kategoudy's picture
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This is a really straight forward dish that allows you to be as creative as you like. I added some orange pepper with the aubergine. I also had some chorizo in the fridge to use up so fried that off in a little red wine and added with the pasta. My husband who loves meat and pasta adored it!

joanneruffell's picture
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This is a really tasty dish. I roasted the aubergine, which i had drizzled with extra-virgin olive oil and salt and pepper, for 10 minutes in the oven at 220c. Once it was roasted I added it to the sauce juct before serving with the goat's cheese and basil.

daphne296's picture

This is so delicious. Second time round, I put the chopped tomatoes in a separate pan, added some red wine and let it bubble away for a while before adding to the main ingredients - gives a more intense flavour

angsabor's picture

sorry for all you vegetarians out there, but i added some chorizo to this recipe. i also prefer to dice the egglplant quite small and fry it before adding the onion. I also used feta and just added it whilst tossing through the pasta. Like this one!

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