Aubergine pasta

    1 hour 15 min

    Spaghetti is topped with a rich and delicious tomato sauce, made by simmering together aubergines, mushrooms, anchovies and capers.

    17 people made this

    Serves: 8 

    • 3 tablespoons olive oil
    • 1 large onion, chopped
    • 1 green pepper, seeded and cubed
    • 3 cloves garlic, finely chopped
    • 1 pinch crushed chillies (optional)
    • 1/8 teaspoon dried oregano
    • 1 bay leaf
    • 330g peeled aubergine, cubed
    • 450g tomato passata
    • 4 tablespoons tomato puree
    • 200g fresh mushrooms, sliced
    • 1 1/2 (50g) tins anchovies, mashed
    • capers, to taste
    • salt and ground black pepper to taste
    • 450g spaghetti or angel hair pasta
    • 40g grated Parmesan cheese for topping

    Prep:15min  ›  Cook:1hr  ›  Ready in:1hr15min 

    1. Heat oil in a heavy saucepan over medium heat. Add the onion, pepper, garlic, crushed chillies, oregano and bay leaf. Cook and stir until the onion is tender.
    2. Stir in the aubergine, passata, tomato puree, mushrooms and anchovies. Cover and simmer over low heat until the aubergine is tender, about 30 minutes. Stir frequently. When the aubergine is tender, remove the lid and cook until most of the liquid from the tomatoes has boiled off. Season with salt and pepper to taste.
    3. While the sauce is simmering, bring a large pot of lightly salted water to the boil. Add pasta cook according to packet's instructions. Drain and stir in the aubergine sauce. Top with Parmesan cheese and serve.

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    Reviews in English (6)


    Easy to make. Bonus is my children loved it.  -  11 Nov 2016


    This is a good recipie!!! I suggest adding a red pepper as well because its flavour is less stong and balances the green pepper. Also, eggplant can be bitter if not "sweated" in advance, so a tsp of sugar may be required in the sauce. 1/8th of a tsp of oregano is ridiculous..add more..same with red pepper flakes. This recipie can be varied a lot!!!  -  04 Feb 2005  (Review from Allrecipes US | Canada)


    This was excellent. I left out the green pepper, bay leaf and tomato paste which I do not think is necessary because my gravy turned out on the thick side without it. I also left out the mushrooms because I do not like them. I added extra garlic and used 2 cans of anchovies. The whole time this was cooking I thought it smelled familiar, IT SMELLED AND TASTED JUST LIKE LIGUINI WITH RED CLAM SAUCE BUT MUCH CHEAPER TO MAKE. Do not be afaid to try this if you like trying different tomato sauces.  -  27 May 2011  (Review from Allrecipes US | Canada)