Garlic and aubergine pasta

    (7)
    1 hour

    Aubergine, garlic and pasta are simmered in a simple tomato sauce in this easy vegetarian pasta dish that's perfect for a weeknight meal. Add fresh basil and plenty of black pepper if you like.


    1 person made this

    Ingredients
    Serves: 8 

    • 4 tablespoons olive oil
    • 2 cloves garlic, minced
    • 1 aubergine, peeled and cubed
    • 2 (400g) tins chopped tomatoes
    • 450g rigatoni pasta

    Method
    Prep:15min  ›  Cook:45min  ›  Ready in:1hr 

    1. Heat olive oil in a large pan over medium heat; stir in garlic and cook until fragrant, 1 to 2 minutes. Add aubergine; cook, stirring constantly, until softened, about 5 minutes. Add tomatoes and juice; cook until sauce is slightly reduced, about 20 minutes.
    2. Bring a large pot of lightly salted water to the boil. Cook rigatoni in the boiling water, stirring occasionally until cooked through but firm to the bite, about 13 minutes. Drain and transfer to a serving bowl.
    3. Pour sauce over pasta.

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    Reviews & ratings
    Average global rating:
    (7)

    Reviews in English (7)

    by
    6

    I received several small eggplants from my daughter's garden, but what to do with them? Allrecipes to the rescue! This sounded the easiest, so I made it! Absolutely a winner! I used whole grain pasta, added a half onion in the sauté of garlic. I could only find Hunts Italian diced tomatoes so I used that. Let me tell you, this was superb. Very light tasting! Not heavy like some pasta dishes can get. My father-in-law and husband had second and third helpings! I gave a container to my vegetarian granddaughter and she loved it too! I will definitely make this again.  -  20 Aug 2015  (Review from Allrecipes US | Canada)

    by
    5

    This recipe is very plain. There isn't any seasoning at all. I added extra garlic, fresh basil, salt and pepper to boost the flavor. I also added about 8 ounces of quartered mushrooms along with some tomato sauce. Next time I make this dish I think I'll try roasting the veggies for an even bigger boost of flavor.  -  19 Sep 2015  (Review from Allrecipes US | Canada)

    by
    4

    added onion green pepper to garlic; added small can of tomato sauce, added black olives, artichokes, fresh basil and a little fresh parsley; also Italian seasoning, some crushed red pepper and some cheese.  -  01 Sep 2015  (Review from Allrecipes US | Canada)

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