Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

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.
Try

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, sugar 8g, salt 1.12 g

Recipe from Good Food magazine, November 2007.

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Latest comments and suggestions

Results 21-40

  • 11 October 2008

    katyrouth rated and commented on this recipe

    4 stars

    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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  • 13 November 2008

    anniokm rated and commented on this recipe

    3 stars

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

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  • 10 December 2008

    Patto rated and commented on this recipe

    4 stars

    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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  • 05 February 2009

    JNCWFood rated and commented on this recipe

    4 stars

    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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  • 19 February 2009

    Cass rated and commented on this recipe

    4 stars

    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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  • 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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  • 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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  • 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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  • 28 September 2009

    callingpiper rated this recipe

    5 stars

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  • 21 March 2010

    EmmaJ4 rated this recipe

    4 stars

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  • 25 July 2010

    Joanne Ruffell rated and commented on this recipe

    5 stars

    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.

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  • 26 July 2010

    K8 GDY rated and commented on this recipe

    4 stars

    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!

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  • 19 August 2010

    Simonek rated and commented on this recipe

    3 stars

    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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  • Binder photo Cat

    24 October 2010

    Cat rated and commented on this recipe

    5 stars

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

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  • 18 November 2010

    donnalovescheese rated and commented on this recipe

    5 stars

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

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  • 13 January 2011

    Jelly Baby commented on this recipe

    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!

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  • 07 June 2011

    FoodLover81 rated and commented on this recipe

    4 stars

    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 !

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  • 21 June 2011

    grizzlemuffin rated and commented on this recipe

    5 stars

    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!

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  • 22 January 2012

    dominika commented on this recipe

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

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  • Binder photo nmh

    05 April 2012

    nmh rated and commented on this recipe

    5 stars

    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.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 5 mins

Cook time

Cook 15 mins

Vegetarian

Vegetarian

Ingredients

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Per serving

484 kcalories, protein 22g, carbohydrate 64g, fat 17 g, saturated fat 9g, fibre 5g, sugar 8g, salt 1.12 g

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