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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clemantine's picture
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Gorgeous. I cooked the aubergine for around 10 mins and added the Goats Cheese just before serving. Very filling as well.

jncwatson's picture
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Had this tonight and much enjoyed. Reasonably substantial too. Added a yellow pepper, a clove of garlic, some red wine and some worcestershire sauce as extra. Cooked the aubergine, onions, peppers and garlic together first (and for more than 3 minutes) before adding the tomato, wine etc. Added the goats cheese and basil at the end as recommended by others. The basil really made the difference - lovely flavour!

patto4795's picture
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Lovely flavours - This easy dish has converted me to aubergines. They definitely need longer to soften though and make sure they are well seasoned.

anniokm's picture
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A nice recipe, quick and easy to make and i think it goes well with feta cheese!

katyrouth's picture
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I cooked the aubergines for more like 10-15 minutes (till they were soft!) and this was lovely. As others have mentioned, add the goat's cheese at the same time as the pasta, once the pan is off the heat, and it shouldn't melt too much.

ummnunu's picture

Made this to break my Ramadhan fast with last night - no tinned tomatoes so used fresh and grilled the aubergines first which gave them a wonderful smokey flavour.
The feta cheese was something I had never tried before and it worked well - very satisfying!

Will definitely be making this gain for my aubergine-loving friends as the kids are complete philistines when it comes to eggplant!

camckee19's picture

Excellent. Even my meat eating husband thoroughly enjoyed this veggie pasta dish. I used baby aubergine and the feta cheese made it! Delicious!

itisaai's picture
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Nice, but not great.

janetsmith40's picture
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made this in greece using feta cheese and fresh tomatoes (5-6 large greek ones). tasted fantastic!

misshayes's picture

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

mother_ship's picture
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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!

vickivale's picture
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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.

emmalebreton's picture
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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.

kate1edwards's picture

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.

tphotiou's picture
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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.

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

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

shnushnu's picture
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Made this the other night, me and my bf loved it :)

mariella71's picture
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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.

ele-lucy's picture
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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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