Roasted aubergine, tomato & basil pasta

Roasted aubergine, tomato & basil pasta

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(16 ratings)

Prep: 5 mins Cook: 15 mins


Serves 2
Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

Nutrition and extra info

  • Vegetarian


  • kcal610
  • fat15g
  • saturates2g
  • carbs108g
  • sugars15g
  • fibre9g
  • protein18g
  • salt0.1g
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  • 1 large aubergine, cut into chunks



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

  • 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…

  • 2 fat garlic cloves, unpeeled
  • 300g pack cherry tomato
  • 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…

  • 1 tsp caster sugar
  • handful basil leaves, plus extra to serve
  • 250g pasta such as penne or fusilli



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…


  1. Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

  2. When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

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Comments, questions and tips

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Julie Rouse
18th Feb, 2020
With the addition of red peppers roasted with the aubergine, and a sprinkle of feta cheese on top, this is divine! The sweet and salty contrast is beautiful.
1st Oct, 2016
Beautiful, delicious recipe. I prepared it almost exactly following the recipe. Added one more garlic, used cane sugar and buckwheat pasta and came out amazing. I have prepared it before and was looking forward for the evening all day yesterday to prepare it again!
22nd Mar, 2012
I love aubergines so was looking for something quick and easy so made this. I made it with bacon but found it pretty bland and dry. I also found that mashing cherry tomatoes with a fork was pretty difficult without hot seeds squirting at me. Would possibly make again but add a few tablespoons of cream cheese to give it a sauce
30th Nov, 2011
Made this for myself and my 5 year old last night. Substituted spinach for the basil, added a bit of mozzarella and cooked for a bit longer. In the words of a 5 year old "scrumptiolicious". This started with having an aubergine to use up and fancying something a bit different, will definitely cook again. Good versatile recipe.
21st Apr, 2011
With the cooking times I found the aubergine very slightly undercooked and the garlic wasn't very mellow, even though it mashed well. Maybe it's my oven but if I did it again I'd definitely go for extra time. I agree about the pasta quantity - it's a bit excessive. I had 75g.
1st Feb, 2011
Did the bacon version and worked well. Would definitely do again.
24th Jan, 2011
I agree 125 is a lot. 250g of pasta feeds 3/even 4 people
10th Sep, 2010
Very easy and convenient. I wouldn't make this for guests but its simplicity was perfect for my own tastes. I added courgettes and peppers also, much less pasta ( 50gs for one person ) and doubled the garlic. Oh and i used a drizzle of honey instead of the sugar.
1st Aug, 2010
Nice and simple. I used 100g pasta per person and that was fine.
28th Apr, 2010
I made this using 50g pasta for 1; I forgot to add the sugar and balsamic so I just sloshed in some balsamic at the end. It was nice, but not exceptional; I'll probably cook it again if I have an aubergine to use up, but not otherwise.


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