Aubergine and tomato pasta

Recipe from: 28 May 2013
vegetarian pasta recipe

Ingredients 9
Servings 3
Minutes 00:10


Serving Change
  • 500
    aubergines – cut into 1 cm circles - leave the skin on
  • 500
    Rosa tomatoes
  • 1
    whole garlic bulb - cut in half
  • 1
    red pepper sliced thinly
  • Parmesan cheese
  • olive oil to drizzle
  • Salt and pepper to taste
  • 500
    pasta – cooked as per packet instructions
  • fresh parsley and basil


Preheat oven to 190ºC.

Sprinkle the tomatoes, red pepper, garlic generously with olive oil and cover both sides of the aubergine with the olive oil. Place everything on a baking tray sprinkle generously with salt and pepper and bake for 40 minutes.

In the mean time cook your pasta until al dente.

When done squeeze some of the roasted tomatoes with your hands into a pulp over the pasta – mix into the pasta. It forms a tomato sauce for the pasta.

Tear the aubergines and add the red peppers. Squeeze the garlic out of the shells and add to the dish.

Season liberally with Maldon salt and some pepper and a good sprinkle with olive oil.

Finish the dish off by adding Parmesan shavings, freshly chopped parsley and some basil leaves.

Reprinted with permission of LifeIsAZooBiscuit. To see more recipes, click here.

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