Aubergine pasta

Aubergine pasta


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

Cynthia Theard

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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