Aubergine & goat's cheese pasta

Aubergine & goat's cheese pasta

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(53 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, questions and tips

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18th Nov, 2010
So simple and so tasty. Used feta as recommended by others which was lovely.
24th Oct, 2010
Made this dish for a big group, and they all loved it. simple and gorgeous, will def make this again!
19th Aug, 2010
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.
26th Jul, 2010
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!
25th Jul, 2010
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.
30th Aug, 2009
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
30th Jul, 2009
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!
28th Jul, 2009
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!
19th Feb, 2009
Gorgeous. I cooked the aubergine for around 10 mins and added the Goats Cheese just before serving. Very filling as well.
5th Feb, 2009
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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