Aubergine & goat's cheese pasta

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Recipe by Good Food

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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

Results 21-30

• Ummnunu

  05 September 2008

  Ummnunu commented on this recipe

  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!

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• katyrouth

  11 October 2008

  katyrouth rated and commented on this recipe

  

  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.

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• anniokm

  13 November 2008

  anniokm rated and commented on this recipe

  

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

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• Patto

  10 December 2008

  Patto rated and commented on this recipe

  

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

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• JNCWFood

  05 February 2009

  JNCWFood rated and commented on this recipe

  

  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!

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• Cass

  19 February 2009

  Cass rated and commented on this recipe

  

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

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• Angela

  28 July 2009

  Angela commented on this recipe

  sorry to all you vegetarians out there, but i added some chorizo which goes wonderfully with the eggplant. i agree that the fetta is a good substitute. i used the shell type pasta that scoops up the tomato sauce! love this dish!

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• Angela

  30 July 2009

  Angela commented on this recipe

  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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• Daphne

  30 August 2009

  Daphne commented on this recipe

  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

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• callingpiper

  28 September 2009

  callingpiper rated this recipe

  

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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

Preparation 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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