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Spaghetti with tomato and aubergine sauce recipe

Spaghetti with tomato and aubergine sauce recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

A hearty and wholesome meal, made by topping spaghetti with a rich tomato and aubergine sauce. This recipe can be veganised by using egg-free spaghetti.

21 people made this

IngredientsServes: 6

  • 120ml olive oil
  • 1 large aubergine, cut into 1.25cm cubes
  • 1 large green pepper, chopped
  • 1 large onion, chopped
  • 2 cloves garlic, finely chopped
  • 2 (400g) tins chopped tomatoes
  • 175g tomato puree
  • 1 tablespoon sugar
  • 250ml water
  • 450g uncooked spaghetti

MethodPrep:15min ›Cook:30min ›Ready in:45min

  1. Heat olive oil in a large frying pan over medium heat. Cook aubergine, pepper, onion and garlic until soft and tender, stirring often.
  2. Meanwhile, bring a large pot of lightly salted water to the boil. Add spaghetti and cook for 8 to 10 minutes or until al dente; drain, and set aside.
  3. When done, transfer vegetables to a large stock pot. Stir in the tomatoes, tomato puree, sugar and water. Simmer for 15 to 20 minutes, stirring occasionally. Serve hot over spaghetti.

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Reviews & ratingsAverage global rating:(21)

Reviews in English (17)

by Cyndi

Nice way to put eggplant on the menu. Really sweet and tangy. Be sure you really cook the eggplant and other vegetables until very soft. Served with turkey cutlets and garlic bread for a very easy and healthy meal. Husband ate double serving. Added mushrooms the next time and less water to compensate, that was a good variation, so was zucchini...-28 Mar 2007

by Rude Nun

Great way to use eggplant. Since Emeril's Eggplant & Gaahlic pasta sauce came out, I've been wondering how to make it myself. I made a few alterations tho': I prepped the eggplant by "sweating" it out with sea salt(see Eggplant Parmesan II review for instructions). When I added the canned tomatoes, I also added 1/2 cp of red wine, as well as oregano, fresh basil and fresh parsley(add these 3 to taste). I then allowed it all to simmer for an extra 20 minutes. May add carrots next time, I often use them in my regular pasta sauce--helps with the sweetness factor & you won't need to add sugar.-17 Feb 2009


Good way to sneak veggies into toddler's spaghetti. I processed the veggies before adding them to the tomato sauce/paste. Also added Kosher salt and Italian seasoning. Still can definitely taste the eggplant, but it's disguised enough that she ate it.-27 Jul 2011

Pasta with Eggplant, Tomato & Olive Sauce

Over the summer I was fortunate enough to get invited to stay at a friend’s house in North Carolina for a bit so that I could escape the confines of my New York City apartment during the pandemic. There are lots of great things that came out of my stay there, and one of them is this recipe.

There were three of us altogether: a fellow culinary school graduate who loves to cook as much as I do and a kitchen novice that primarily was responsible for the drinks. We mostly fended for ourselves for breakfast and lunch, but always ate dinner together. There were certainly many days when dinner was enjoyed dining at a restaurant outdoors or picked up something to go, but we also had a number of delicious meals at home that we prepared ourselves.

With one of my housemates sticking to a mostly vegetarian diet, this is one of the recipes that I came up with one of those nights. This pasta with eggplant, tomato, and olive sauce is one that vegetarians and meat eaters alike will enjoy. And as a bonus, it’s even vegan-friendly if you don’t serve it with Parmesan or use a non-dairy cheese.

In making it the first time, I literally just raided the fridge and pantry to see what I could throw together. A little bit of this, a spoonful of that. That by-the-seat-of-your-pants cooking that I love but rarely give myself the freedom to do should I want to share my creation with you. Well, after tasting it, we were all quite pleased with the results. So off I went to try to recreate (and measure) the magic so that I could post it here for you to make for yourself.

I remember sharing a picture of it back then on social media and someone said that I was making pasta alla norma, the classic Italian pasta dish with eggplant and tomatoes. While this recipe has all of those things, it’s missing the characteristic ricotta salata to grant it that name. Then in doing research to type up this post, it seemed like the sauce was close to eggplant puttanesca because of the olives, but a classic puttanesca usually has capers included too. So not quite the one, nor is it really the other. Hence the long title for this recipe. (However, I do like to think of this recipe as what would happen if pasta alla norma and puttanesca had a baby.)

My first iteration used up all of the bucatini in the house, which I think to be the best of the long pasta shapes, so I instead used some long fusilli from the pantry in my recreation (and photos). And while any shape in reality works just fine, bucatini is my pasta of choice for this particular dish.

  • 1 large ripe tomato or a couple of smaller ones (about 1 lb total)
  • 1 fairly large eggplant or two smaller ones (about 1 lb total)
  • Extra-virgin olive oil
  • 1 clove garlic, peeled and sliced thin
  • 1/3 Cup of your favorite olives, pitted and roughly chopped
  • A handful of fresh basil (or mint) leaves, roughly torn or chopped
  • Grated pecorino cheese (parmesan or ricotta salata are good substitutes)
  • Salt
  • 4 portions dried pasta – a short tubular or shell-like shape

Heat the oven to 375º F (for the eggplant) and bring a small saucepan of water to the boil (for the tomato).

While the oven is heating, peel the tomato or tomatoes by cutting an X into the skin at the end opposite the stem, plunging it into boiling water for 15 seconds, and removing it to your work surface (or a bowl of ice water if you don’t like to handle hot tomatoes). The skin will come off easily. Now chop the tomato fairly fine, scoop it into a bowl and stir in 1 teaspoon Diamond Crystal kosher salt (or 1/2 teaspoon fine salt). Set aside.

Over a medium gas flame or under the broiler, cook the eggplant until the skin smells mildly smoky and is blistered and slightly charred, about 6 or 7 minutes, turning to ensure that all sides are touched by the fire. (This will take a minute or two less time for smaller eggplants.) Remove the stem, cut the eggplant in half lengthwise and place the halves cut-side down on a baking sheet slicked with olive oil (optionally lined with parchment paper for easier cleanup) place in the oven and roast until the flesh is very tender, about 15 to 20 minutes (but check after 10 minutes).

When the eggplant is cool enough to handle, use your fingers to ease the flesh into the container of a food processor or blender. Let some fragments of charred skin fall in too they’ll add flavor. Puree until very smooth. (Unless you are the proprietor of a particularly prissy three-star restaurant, don’t worry about the eggplant seeds.)

The chopped tomatoes will by now have exuded much juice place them, juice and all, into a strainer set over a bowl, and press lightly to squeeze additional moisture out of the tomatoes.

In a shallow saucepan or chef’s pan (saucier) warm 2 Tablespoons olive oil over low heat add the sliced garlic and cook, stirring as needed, until the garlic is tender (test with the point of a knife) and is just beginning to turn golden. This could take 3 minutes or twice that long, depending on heat.

Add the eggplant puree, raise the heat to medium and stir until the eggplant is thoroughly combined with the garlic/oil: no puddles of oil should be visible. Stir in the drained tomatoes (do not discard the juice), then the chopped olives. Add salt to create a well rounded flavor. Start with 1/2 teaspoon of kosher salt or 1/4 of fine salt you will have several opportunities to adjust seasoning. Throw in a few leaves of basil or mint for the sake of their perfume.

At this point you can leave the sauce aside, covered, until dinner time.

When you add your pasta to the usual boiling salted water, reheat the eggplant mixture over medium heat, stirring frequently (I use a rubber spatula). When it is hot, stir in half of the reserved tomato juices and taste for seasoning. I did not feel the dish needed pepper you may disagree.

When the pasta is 95 per cent done, drain it well and add it to the sauce. Just for luck, save a little of the cooking water (you probably won’t need it). Cook the pasta and sauce together for 20 or 30 seconds, stirring constantly add as much of the remaining tomato juices as needed to achieve a fluid but creamy consistency. The stirring will drive some of the sauce into the pasta’s hollows. A Add basil or mint and serve in warm bowls with grated cheese available at the table.

Cheesy aubergine & tomato spaghetti

Heat the oven to 200C/180C fan/gas 6 and drizzle 1 tsp oil over a non-stick baking tray. Press the aubergine into the oil, turn and bake for 10 mins. Mix the cheese with the hazelnuts. Turn the aubergine, top with the sage leaves and cheese mix and bake for 10-12 mins until tender.

Meanwhile, heat the remaining oil in a non-stick frying pan and fry the garlic, carrot, celery and chopped sage for 5 mins, stirring, until just soft. Add the olives, tomato purée, bouillon powder and 200ml water, cover and cook for 5 mins more.

Cook the spaghetti following pack instructions, then drain, reserving some of the cooking water. Toss with the cooked veg, tomatoes and most of the parsley, loosening with some of the reserved water if needed. Top with the aubergine and remaining parsley.


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Spaghetti with Eggplant and Tomato Sauce

Rinse eggplant, trim and cut lengthwise into slices. Place on a baking sheet lined with parchment paper, season with salt and pepper and drizzle with olive oil. Roast in oven until golden brown, about 10 minutes, turning once.

Cook spaghetti according to package instructions until al dente.

Scald tomatoes in boiling water, rinse in cold water, peel, quarter, core and dice. Peel onion and garlic, chop finely and sauté in 2 tablespoons hot oil. Stir in the tomato paste and deglaze with a little red wine. Add diced tomato and simmer for about 5 minutes. Season with salt and pepper. Toss the drained pasta with the sauce and season to taste. Finally, add browned eggplant slices to spaghetti, mix well and transfer to plates. Serve garnished with basil.

Ina Garten’s Baked Pasta with Tomatoes and Eggplant

Ina Garten loves &ldquotwofers.&rdquo Make something for dinner one night, and then turn it into something completely different the next.

Baked pasta with tomatoes and eggplant from Cook Like a Pro: Recipes & Tips for Home Cooks is one of those recipes. Whip up tomato and eggplant soup, then use the leftovers as pasta sauce. Pretty darn brilliant.

Don&rsquot have individual ramekins? Garten has a pro tip: &ldquoYou can bake this pasta in one larger dish, but making individual gratins looks so much more professional.&rdquo Go ahead, do it for the &rsquogram.

Oh, and she calls for two different kinds of pasta. Not only do they add great texture, but you can use up the leftover boxes of pasta in your pantry. Ina, you&rsquove thought of everything.

Kosher salt and freshly ground black pepper

8 ounces penne rigate and/or fusilli

4 ounces fresh mozzarella, medium diced

5 tablespoons freshly grated Italian Parmesan cheese, divided

2 tablespoons unsalted butter, small diced

1. Preheat the oven to 500°F. (Make sure your oven is clean!) Place three 6-inch gratin dishes on a sheet pan and set aside.

2. Boil a large pot of water, add a tablespoon of salt and then add the pasta. If you&rsquore using one type of pasta, cook it for 1 to 2 minutes less than the directions on the package. If you&rsquore using two kinds of pasta, start with the one that cooks longer and add the second later so they finish at the same time. You want the pasta to be quite al dente. Drain.

3. Pour the soup into a large bowl, add the cooked pasta, the mozzarella, 2 tablespoons of the Parmesan, 1½ teaspoons salt and ¾ teaspoon pepper toss well. Divide the mixture evenly among the three gratin dishes, dot the tops with the butter and bake until hot and bubbly and the pasta begins to brown, about 10 minutes. Sprinkle each dish with 1 tablespoon of the remaining Parmesan, bake for another 4 minutes and serve hot.

  • ⅓ cup extra-virgin olive oil, plus more for drizzling
  • ⅓ cup thinly sliced garlic
  • 1 (28-ounce) can Italian plum tomatoes, preferably San Marzano, crushed by hand
  • Kosher salt
  • Peperoncino
  • 1 pound spaghetti
  • ⅓ cup chopped fresh Italian parsley
  • ½ cup grated Grana Padano, plus more for serving

Bring a large pot of salted water to boil for pasta. Heat the olive oil in a large skillet over medium heat.

When the oil is hot, add the garlic. Cook and stir the garlic just until it begins to color, about 1 minute.

Add the crushed tomatoes and rinse the can with 1 cup pasta water and add that as well. Season with salt and a healthy pinch of peperoncino.

Bring to a simmer and cook until slightly thickened and flavorful, about 15 minutes.

When the sauce is almost ready, add the spaghetti to the boiling water and cook until al dente. Remove the spaghetti with tongs and add to the sauce.

Sprinkle with the parsley and drizzle with olive oil. Toss well, adding a little pasta water if it seems dry.

Remove the skillet from the heat, sprinkle with the grated cheese. Toss and serve immediately, passing more cheese at the table.

Nigel Slater's baked aubergine pasta recipe

Set the oven at 200C/gas mark 6. Wipe a large aubergine and slice it into thin rounds. Place the slices in a single layer in a large roasting tin or on a baking sheet. Peel and crush three cloves of garlic and scatter over the aubergines. Add 250g of cherry tomatoes, whole, to the aubergines and spoon over eight tablespoons of olive oil. Season, then bake for 25-30 minutes.

Put a deep pan of water on to boil. Salt it very generously, then add 250g of mini penne pasta and boil for about nine minutes until al dente. Drain in a colander.

Transfer the aubergines and tomatoes to the empty saucepan with a draining spoon, leaving the oil behind. Add the drained pasta to the oil and toss it gently to coat the pasta with the flavoured oil. Tip into the aubergines and tomatoes. Tear up 10g of basil leaves and toss with the aubergines and tomatoes before serving. Enough for 2.

Recipe Summary

  • 2 ounces butter
  • 2 large onions, diced
  • 1 clove garlic, minced
  • 1 large eggplant, peeled and cut into bite-size pieces
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 stalk celery, chopped
  • ½ (8 ounce) package sliced baby bella mushrooms
  • 1 (12 ounce) can tomato sauce

Melt butter in a large skillet over medium heat. Add onions and garlic cook and stir until tender, about 5 minutes. Add eggplant, red bell pepper, green bell pepper, celery, and mushrooms cook and stir until eggplant is tender but not mushy, about 10 minutes. Pour in tomato sauce. Simmer until bubbly and thick, about 15 minutes.

Spicy Eggplant sauce with spaghetti demonstrates how easy it is for Italians to put real food on the table in thirty minutes.

This must be where I get my &ldquoquick fire&rdquo talents. While it&rsquos nice to follow long, laborious recipes once in a while, it&rsquos not me it&rsquos not realistic. I&rsquom a gal who likes to have my hands in so many things at once that it&rsquos nothing for me to be cooking and painting a room at the same time.

This recipe comes from Marcella Hazan&rsquos Cookbook, Essentials of Classic Italian Cooking, my all time favorite cookbook.

This is the perfect going into Fall dish. Tell me, what is the comfort food you most crave this time of year (besides turkey)?