Pasta with Aubergine and Ricotta

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Pasta with Aubergine and Ricotta
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Pasta with Aubergine and Ricotta

Added by: on Jul 25th, 2016
Pascal recently bought a new cook book of 200 pasta recipes - a dream come true for him. He is going to be in charge of meal times when this baby does finally make an appearance (I am currently 3 days overdue) and pasta is his speciality. Obviously we had to try it out straight away. This recipe .. more >
Prep Time:
5 min
Cook Time:
35 min
Ready In:
40 min



Original Recipe Yield: 4 servings


  • 2 large aubergines
  • Olive oil for frying
  • 4 cloves garlic finely chopped
  • 2 x 400g tins of chopped tomatoes
  • 20 leaves basil torn (I probably used more than this because I love basil)
  • 400g dried pasta (such as rigatoni, penne or farfalle)
  • 200g ricotta
  • 4 tablespoons of finely grated pecorino / Parmesan cheese
  • Salt and black pepper
Nutrition Facts
Pasta with Aubergine and Ricotta

Servings Per Recipe: 4

Amount Per Serving

Calories: 568

  • Total Fat: 11.1 g
  •     Saturated Fat: 5.6 g
  •     Trans Fat: 0 g
  • Cholesterol: 31 mg
  • Sodium: 432.5 mg
  • Total Carbs: 103.6 g
  •     Dietary Fiber: 20 g
  •     Sugars: 13.1 g
  • Protein: 19.6 g

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Cut the aubergines into quarters length ways, then each quarter in half length ways (if that makes sense). Then cut the pieces into finger-sized lengths.


Heat a good dollop of oil in a large frying pan over a high heat until the surface of the oil seems to shimmer. Add the aubergines in batches and fry until golden. With a slotted spoon, remove and drain on kitchen paper.


Heat a tablespoon of oil in a frying pan over a medium heat and add the garlic for 30 seconds. Then stir in the aubergines and season well. Next add the tomatoes, bring to the boil, and simmer uncovered for 20 minutes.


Meanwhile cook the pasta in salted boiling water according to the packet's instructions. Mine took around ten minutes. Drain whilst reserving a ladleful of cooking water.


Remove the tomato and aubergine sauce from the heat and add half the basil. Season again if necessary - we needed to. Next mix in the pasta and add some cooking water if necessary - we added a little.


Finally serve immediately with a scattering of ricotta, pecorino / Parmesan and the remaining basil.


This is the kind of pasta dish that Pascal would order in a restaurant whereas I prefer something with a bit of meat. I have to say I am now converted to vegetarian pasta dishes as this was incredible. The combination of all the flavours was amazing and it tastes so fresh. This is Arabella's food hell as she hates aubergines but I love them and don't have them enough. I will definitely be making this again soon - plus all this veg must be good for the baby!!


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