Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(48 ratings)

Prep: 5 mins Cook: 15 mins


Serves 4
This chunky sauce turns everyday pasta into something special, and is ready in just 20 minutes

Nutrition and extra info

  • Easily halved
  • Vegetarian

Nutrition: per serving

  • kcal484
  • fat17g
  • saturates9g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein22g
  • salt1.12g
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  • 300g penne
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 aubergine, cut into small chunks



    Although it's technically a fruit (a berry, to be exact), the aubergine is used as a…

  • 400g can chopped tomatoes



    A member of the nightshade family (along with aubergines, peppers and chillies), tomatoes are in…

  • pinch sugar



    Honey and syrups made from concentrated fruit juice were the earliest known sweeteners. Today,…

  • handful basil leaves



    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 200g goat's cheese, cubed


  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.

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Comments (49)

hungryhusband's picture

Forgot to say , I also added red wine to the tomato sauce

hungryhusband's picture

After reading the comments I also added garlic and a yellow pepper that was in danger of going off. Didn't have any fresh basil, my plant had died when away on holiday, so added some basil from a tube ( shock horror) ! Also roasted the Aubergines first. The result. - absolutely DELICIOUS ! Will definitely make again.

Vegirl's picture

Super easy to prepare. I grilled my aubergines first and added to the sauce at the end with the cheese. I did add a little red wine to the tomatoes. Very tasty.

Sarja83's picture

Found this rather bland and I forgot the sugar. Would add pancetta next time

gb_babe's picture

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

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

maartjevdm's picture

Made this dish again after a long time. This time I added 2 portobellos cubed after the onion and garlic which I added had softened. Spiced it with a few twigs of thyme and half a teaspoon of smoked sweet paprika. Then added the tomato. Again I grilled the aubergine. Finally when serving I added some toasted pine nuts and a little parmesan. Tasted great!

jennlx's picture

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

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

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

hayley_french's picture

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

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

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

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

So simple and so tasty. Used feta as recommended by others which was lovely.

Anastaciawilde's picture

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

simonek's picture

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.


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Tips (1)

SamwiseHo's picture

This was a tasty awesome dish! I added garlic at the beginning. Next time I will be adding an anchovy fillet along with the garlic to flavour the oil to coat the aubergine in. Goats cheese also a great feature here. Simply great!