Pasta with Aubergines

8 Reviews
88% would make this recipe again

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.

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Preparation : 15 min Cooking : 10 min
600 calories/serving


2 aubergines / eggplants, small size, diced into 1 cm pieces 360 g
1 red onions, coarsely chopped 150 g
2 cloves garlic, crushed
1 dried chili peppers, minced 0.4 g
1/4 cup olive oil 65 mL
60 g pancetta, or bacon, diced into small pieces
3 cups canned tomatoes (diced) 750 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
320 g pipe rigate, shells, or other short cut pasta 5 cups
1/4 cup pasta cooking water 65 mL
2 1/2 tbsp Parmesan cheese, grated 8 g
3 bocconcini / fresh mozzarella, "bufala" type, if available 170 g
2 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 pancetta then sauté 3-4 min until golden. 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

per 1 serving (530 g)


% Daily Value




24 g

38 %

Saturated 8.8 g
+ Trans 0.3 g

46 %


30 mg


730 mg

30 %


74 g

25 %


8 g

30 %


8 g

Net Carbs

66 g


23 g

Vitamin A

44 %

Vitamin C

41 %


21 %


22 %


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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 4
Vegetables 2
Meat and Alternatives 1 ½
Fats 4 ½

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8 Reviews (8 with rating only) 88% would make this recipe again

My Notes

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  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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