Pasta with Aubergines and Pumpkin Seeds

2 Reviews
100% would make this recipe again

Pasta with sautéed eggplants and a tomato sauce, sprinkled with pumpkin seeds (pepitas).

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.

Preparation : 15 min Cooking : 10 min
400 calories/serving
  • Very easy
  • Nuts & Peanuts Free
  • Halal
  • Kosher
  • Vegetarian
  • Kid-friendly


1/2 aubergines / eggplants, small size 90 g
1/4 red onions 40 g
1/2 clove garlic
1/4 dried chili peppers 0.1 g
2 tbsp olive oil 30 mL
2/3 cup canned tomatoes (diced) 170 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
100 g pipe rigate 1 1/2 cup
2 tbsp pasta cooking water 30 mL
4 tsp Parmesan cheese 4 g
1/2 bocconcini / fresh mozzarella 28 g
1 tsp dried oregano 1 g
3 tbsp pumpkin seeds 24 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 saut? 5 min until it becomes lightly golden-coloured. Add the garlic and chili pepper then saut? 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 and pumpkin seeds, then serve in the warmed dishes.

Nutrition Facts Table

per 1 Serving (290 g)


% Daily Value




19 g

30 %

Saturated 4.6 g
+ Trans 0.1 g

24 %


10 mg


270 mg

11 %


45 g

15 %


5 g

20 %


4 g

Net Carbs

40 g


13 g

Vitamin A

19 %

Vitamin C

20 %


10 %


25 %


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


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

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Members' Reviews

2 Reviews (2 with rating only ) 100% would make this recipe again

This recipe is in the following categories

Pasta | Vegetables | Main courses/Entrées | High Fibre | Halal | Kosher | Vegetarian | High Iron | Italian

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