Pasta with Aubergines

Pasta with Aubergines

Pasta with sautéed eggplants and a tomato sauce.

This recipe is at its best if made with «mozzarella di bufala», a fresh soft cheese made from the milk of the black water buffalo. It can be found in the Italian markets.

2 servings
Preparation 15 min
Cooking 10 min

540 calories per serving 


1 aubergines / eggplants, small size, diced into 1 cm pieces   180 g
1/2 red onions, coarsely chopped   80 g
1 clove garlic, crushed    
1/2 dried chili peppers, minced   0.4 g
2 tbsp olive oil   30 mL
1 1/2 cup canned tomatoes (diced)   380 g
1 pinch salt [optional]   0.1 g
  ground pepper to taste    
160 g gluten free/wheat free shells, or other short cut pasta   2 1/2 cups
2 tbsp pasta cooking water   30 mL
4 tsp Parmesan cheese, grated   4 g
1 1/2 bocconcini / fresh mozzarella, "bufala" type, if available   80 g
1 tsp dried oregano   1 g

Before you start

Keep the serving dishes in the oven at the lowest setting so they are warm when you serve.

Put a colander in the sink to drain the cooked pasta so that it will be ready when needed.


  1. Prepare the vegetables : Cut the aubergines into 1 cm thick pieces; coarsely chop the onion; crush the garlic and mince the chili pepper.
  2. Heat half of the olive oil in a saucepan, over medium heat. Add the onion and sauté 5 min until it becomes lightly golden-coloured. Add the garlic and chili pepper then sauté for 1 min, with stirring. Add the tomatoes, season with salt, then lower the heat and cook until a sauce consistency is obtained, about 10 min.
  3. While the tomato sauce cooks, heat the remaining oil in another large pan over medium-high heat. Add the diced aubergines, without crowding the pan (you may need to work in batches). Season with salt and pepper, then cook until the aubergines are golden-coloured, about 5 min. Transfer the cooked aubergines to the sauce pan, then keep it warm over very low heat.
  4. Meanwhile, cook the pasta in a large pot of salted boiling water. When the pasta is almost done, set aside enough cooking water to dilute the sauce a bit. Drain the pasta, then put it back into the pasta cooking pot. Add the sauce and toss well. Stir in the grated parmesan cheese and diced mozzarella.
  5. Sprinkle with oregano, then serve in the warmed dishes.

Nutrition Facts Table

Nutrition Facts

per 1 serving (380g)


% DV*

* DV = Daily Value




20 g

31 %

Saturated 7 g
+ Trans 0.3 g

38 %


20 mg


270 mg

11 %


73 g

24 %


7 g

27 %


9 g


17 g

Vitamin A

45 %

Vitamin C

40 %


25 %


25 %

More info

Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: servings
Grain Products: servings
Milk and Alternatives: 1 serving
Meat and Alternatives: 0 serving

More info


Free :
Added Sugar
Source of :
Copper, Magnesium, Niacin, Pantothenic Acid, Vitamin B1, Vitamin B2, Vitamin B6, Zinc
Good source of :
Calcium, Folacin, Manganese, Vitamin C, Vitamin K
Excellent source of :
Fibre, Iron, Phosphorus, Potassium, Vitamin A, Vitamin E

More info

This recipe is in the following categories: Pasta | Vegetables | Main courses/Entrées | Halal | High Calcium | High Fibre | High Iron | Kosher | Vegetarian | Italian

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