Pasta with eggplant, tomato and mozzarella

Whip up this hearty vegetarian pasta with tomato, eggplant and chilli flakes for some added spice.

  • 15 mins preparation
  • 20 mins cooking
  • Serves 4
  • Print


Pasta with eggplant, tomato and mozzarella
  • 2 tablespoon olive oil
  • 1 large (500g) eggplant, chopped
  • 1 medium (170g) red onion, chopped finely
  • 2 clove garlic, crushed
  • 425 gram can crushed tomatoes
  • 1/2 teaspoon chilli flakes
  • 2 tablespoon cream
  • 1/4 cup lightly packed fresh basil leaves
  • salt
  • 500 gram tortiglioni (or other large pasta)
  • 180 gram baby bocconcini (milk cherries), halved
  • 1/4 cup (20g) parmesan cheese flakes


Pasta with eggplant, tomato and mozzarella
  • 1
    Heat the oil in a large saucepan; add the eggplant; cook, stirring, for about 5 minutes or until browned lightly. Add the onion and garlic; cook, stirring, until soft. Add undrained tomatoes and chilli; cook, covered, stirring occasionally, for 10 minutes.
  • 2
    Stir cream and basil into eggplant mixture; season to taste with salt.
  • 3
    Meanwhile, cook pasta in a large saucepan of boiling salted water until tender; drain.
  • 4
    Toss hot pasta with bocconcini, eggplant mixture and half of the parmesan flakes. Serve topped with remaining parmesan.


Not suitable to freeze. Not suitable to microwave.

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