Aubergine Pasta Easy Recipe

Aubergine Pasta Easy Recipe

Quick recipe fragrant and tasty based on pasta, aubergines, tomatoes, feta cheese and basil.

A perfect recipe if you are looking for a light but tasty meal.

You need just few ingredients: pasta (I chose the wholemeal one), aubergines, tomato puree, fresh basil and feta cheese.

Easy and quick: clean aubergines first, cook them in a pan, prepare a light tomato sauce then add aubergines, while pasta cook and finally mix everything in a pan.

Complete Aubergine Pasta easy recipe with a sprinkling of crumbled feta cheese and a few basil leaves for an incomparable mix of Mediterranean flavours.

A perfectly balanced and low-fat recipe. It can be considered a single dish since it contains carbohydrates, vegetables, proteins (from milk) and fats.

With this recipe you will be able to get your children to eat vegetables too: my son Filippo loves it!

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  • DifficultyVery easy
  • CostCheap
  • Preparation time15 Minutes
  • Cooking time10 Minutes
  • Serving4
  • CuisineItalian


3/4 lb pasta
11/4 cup tomato puree
2 aubergines (about 1 lb)
1/4 lb feta cheese (about 90 g)
2 tablespoons parmesan cheese
q.s. salt
basil (some fresh leaves)
2 tablespoons extra-virgin olive oil
1 clove garlic
345,62 Kcal
calories per serving
Info Close
  • Power 345,62 (Kcal)
  • Carbohydrates 38,08 (g) of which sugars 3,67 (g)
  • Proteins 12,19 (g)
  • Fat 17,11 (g) of which saturated 5,69 (g)of which unsaturated 2,44 (g)
  • Fibers 5,34 (g)
  • Sodium 774,08 (mg)

Indicative values for a portion of 150 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.





Wash aubergines, remove stem with a knife then cut them first into discs and finally into cubes of about ½ inch.

Heat 1 tablespoon of oil in a pan, add aubergines, 1/2 ladle of water, mix and cook over low heat for about 10 minutes.

If the cooking liquid dries too much, add more water. Aubergines must become soft, when are cooked, transfer them to a plate.


Prepare tomato sauce. Heat 1 tablespoon of extra virgin olive oil, 1 crushed garlic clove, 1 pinch of salt and a few basil leaves in a non-stick pan. Cook over medium heat for 2-3 minutes stirring with a spoon.

Add previously cooked aubergines, mix, lower the heat and continue cooking for another 5 minutes.

In the meantime, cook pasta al dente following the instructions on the package (for “al dente”, drain about 2 minutes beforehand).


When pasta is ready, drain and pour directly into the pan with sauce, mix and sauté over high heat for 1 minute to finish cooking.

Season with salt. Don’t overdo salt as Feta cheese is very salty. Turn off stove.

Add grated Parmesan, stir to mix all the flavors well.

Serve Aubergine pasta by adding crumbled Feta cheese and a few fresh basil leaves.



PASTA: I used wholemeal pasta but you can substitute with any other type of short pasta like penne.

AUBERGINE. Aubergine can be fried or baked in the oven. If you fry aubergine cut them into discs and fry in a pan with seed oil for about 4 minutes, turning them occasionally. Then put aubergine on a plate with absorbent paper and finally add to pasta seasoned with tomato sauce.

If you cook aubergines in the oven, cut them into cubes, put in a pan with a drizzle of oil and cook at 392 F (200 C) for about 15/20 minutes.

TOMATOES Instead of tomato puree you can also use fresh ripe tomatoes cut into cubes.

FETA CHEESE: you can replace it with normal ricotta, salted ricotta or another type of cheese such as mozzarella.


Eggplant pasta can be eaten both hot or at room temperature.

You can keep closed in an airtight container in the refrigerator for up to 2 days.

This recipe is not suitable for freezing. However, it is possible to prepare tomato sauce in advance and store it in the freezer closed in a glass jar.

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