Aubergine & chilli tagliolini

Aubergine & chilli tagliolini

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(7 ratings)

Prep: 10 mins Cook: 25 mins


Serves 4
Taglioni is a thin, flat ribbon pasta, similar to tagliatelle. If you can't find it, use linguine for this vegetarian pasta dish instead

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal495
  • fat12g
  • saturates4g
  • carbs79g
  • sugars9g
  • fibre9g
  • protein17g
  • salt0.8g
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  • 2 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 large aubergine, cut into bite-sized cubes



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

  • 1 small onion, finely chopped



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

  • 2 garlic cloves, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 tsp dried oregano



    Closely related to marjoram, of which it is the wild equivalent, oregano has a coarser, more…

  • 400g fresh tomatoes, roughly chopped, or 400g can chopped tomatoes
  • 1 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 400g dried taglioni pasta or linguine
  • small bunch basil, roughly chopped



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

  • 50g pecorino, grated, or vegetarian alternative


  1. Heat the olive oil in a large saucepan and cook the aubergine for 5 mins until starting to brown and soften.

  2. Add the onion, garlic, chilli and oregano, and cook for just a few mins. Add the tomatoes, balsamic vinegar and about 200ml water, then reduce heat and simmer gently for about 20 mins, until the tomatoes are reduced and really softened, and the sauce is thickened.

  3. Meanwhile, bring a large pan of water to the boil and cook the tagliolini following pack instructions. Drain the pasta and return to the pan. Add the sauce and toss well into the pasta with the basil. Serve with the grated pecorino.

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Comments, questions and tips

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Dianne Mahmoudzadeh's picture
Dianne Mahmoudzadeh
27th Jun, 2020
It was fine but nothing special. Slightly tasteless. If I were to do it again I would tweek the recipe
22nd Jun, 2015
Had this tonight for our 'meat free Monday' dinner. I used red wine instead of water and quite a hot chili, wow.
31st Aug, 2014
We all found this rather boring and tasteless; maybe we did not use enough chilli.
Frantic Flapjack
24th Jul, 2014
Good deep flavoured pasta sauce. A great way to serve aubergines.
4th Jun, 2019
Could I replace the aubergine for chicken?
goodfoodteam's picture
5th Jun, 2019
Thanks for your question. We haven't tested this with chicken breast but you could cut it into bite-sized chunks and use it instead. You may want to take the chicken out of the sauce after step 1 and cook for around 10 - 15 mins before adding the chicken back in. Cook for a further 8 - 12 mins or until the chicken is cooked through before serving. Make sure the chicken doesn't become overcooked. Alternatively, try one of our chicken pasta recipes:
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