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Home » All Recipes » Easy Midweek Meal Ideas » Aubergine and Mozzarella Pasta

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Aubergine and Mozzarella Pasta

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Aubergine and Mozzarella Pasta

A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. Ready in under 30 minutes it’s perfect for busy weeknights! 

Aubergine and Mozzarella Pasta

This Aubergine and Mozzarella Pasta is a dish I have been making my family for years. It actually started off life as a Jamie Oliver recipe (from Jamie’s Dinners.) Over time I’ve tweaked it a bit to simplify the ingredients a bit and make it easier to make, but it’s no less yummy! And now it’s easier to make, we can have it more often – hooray! 😀

This recipe is an absolute favourite with my kids who love the soft, warm, stringy mozzarella and will happily eat their way through moundfuls of aubergine and tomatoey pasta in order to be allowed some more mozzarella!

Aubergine and Mozzarella Pasta

This delicious Aubergine and Mozzarella Pasta can be enjoyed on it’s own as a quick and simple midweek dinner or it can be enjoyed with a side salad and some garlic bread for a more substantial meal.

It goes brilliantly with crisp, dry Italian whites such as Pinot Grigio, Soave or Verdicchio. Alternatively it also goes well with Sauvignon Blanc. If you prefer red, try a Montepulciano d’Abbruzzo or a simple Chianti.

Aubergine and Mozzarella Pasta

If you should be lucky enough to have some leftovers (or you make extras specifically), this Aubergine and Mozzarella Pasta can be reheated in the oven and turned into a pasta bake – reheat in a baking dish covered with foil at 180C / 160C fan / gas mark 4 / 350F for 20-30 minutes.

Aubergine and Mozzarella Pasta

 

Aubergine and Mozzarella Pasta
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5 from 5 votes

Aubergine and Mozzarella Pasta

A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. Ready in under 30 minutes it's perfect for busy weeknights! 
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Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 479kcal
Author Eb Gargano

Ingredients

Metric - US Customary
  • 1 tablespoon olive oil
  • 1 small red onion you can use a white one, but I prefer red in this recipe
  • 1 medium aubergine chopped into 1cm cubes
  • 1 clove of garlic crushed or finely diced
  • 400 g tin chopped tomatoes
  • 1 tablespoon balsamic vinegar
  • Salt and pepper
  • 300 g penne pasta you could make this with any shape, but I like it best with penne
  • A small handful of basil leaves roughly torn
  • 150 g ball mozzarella chopped roughly

Instructions

  • Put a the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat until it is translucent, but not brown - about 5 minutes. Meanwhile you can chop the other veggies.
  • Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely browned, (you may need to add a splash more oil), then turn down the heat and add the crushed garlic and fry for 1 more minute.
  • Add the tin of chopped tomatoes, a tablespoon of balsamic vinegar and some salt and pepper, then bring to the boil. Turn the heat down and leave to simmer for 10-15 minutes with the lid off, stirring occasionally.
  • While the sauce is cooking, cook the pasta according to the packet instructions / your own preferences.
  • Drain the pasta and tip it into the sauce, stirring thoroughly to coat the pasta in the sauce. You may want to add a drop or two of the pasta cooking water to make the sauce looser.
  • Finally, add the basil leaves and mozzarella and stir again. There should be just enough heat in the pan to warm and slightly soften the mozzarella. Yum!

Notes

If you should be lucky enough to have some leftovers (or you make extras specifically), this Aubergine and Mozzarella Pasta can be reheated in the oven and turned into a pasta bake – reheat in a baking dish covered with foil at 180C / 160C fan / gas mark 4 / 350F for 20-30 minutes.
Nutrition information is approximate and meant as a guideline only.

Nutrition Facts
Aubergine and Mozzarella Pasta
Amount Per Serving
Calories 479 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 3g19%
Cholesterol 13mg4%
Sodium 167mg7%
Potassium 762mg22%
Carbohydrates 73g24%
Fiber 8g33%
Sugar 12g13%
Protein 19g38%
Vitamin A 305IU6%
Vitamin C 14.2mg17%
Calcium 200mg20%
Iron 2.6mg14%
* % Daily Values are based on a 2000 calorie diet
Tried this recipe?I'd love to hear about it! Leave a review in the comments below.

 

Want more delicious and hassle-free midweek meals? Find more here…

20 Delicious & Hassle Free Midweek Meal Ideas

 

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A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. Ready in under 30 minutes it's perfect for busy weeknights! #aubergine #mozzarella #pasta #tomato #basil #balsamicvinegar #jamieoliver #under30minutes #30minutemeals #italianfood #easydinners #midweekmeals #familydinners #easypeasyfoodie

 

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Comments

  1. Michelle Frank | Flipped-Out Food says

    2nd March 2018 at 5:07 pm

    Oh my goodness, this looks so delicious! I love aubergine, but my hubster takes some convincing. I’m sure he’ll happily tuck in to this though: so many wonderful flavors going on!

    Reply
    • Eb Gargano says

      5th March 2018 at 10:26 am

      Thanks Michelle – hahaha, you should do what I do for the kids and cut the aubergine up nice and small and make sure there’s plenty of mozzarella 😀 Eb x

      Reply
  2. Monika Dabrowski says

    3rd March 2018 at 12:19 am

    I love simple pasta dishes like this one, my kids have even started complaining I make too much pasta, but it’s so versatile and you know this better than anyone else! Another delicious dinner idea that’s really easy peasy:)
    #CookBlogShare

    Reply
    • Eb Gargano says

      5th March 2018 at 10:34 am

      My kids complained about the exact same thing yesterday…”We always have pasta, it’s so boring” My husband had to point out that a) that wasn’t even remotely true and b) having a food blogger for a mother meant they probably had a way more varied diet than any of their friends! Kids, eh? Still, I’d rather have two little foodies always wanting something new and different that kids who just wanted the same old, same old every day! Eb x

      Reply
  3. Corina Blum says

    3rd March 2018 at 5:09 pm

    It looks delicious! I’d happily eat my way through a big plateful of this and the same with the leftovers the next day! Thanks so much for sharing with #CookOnceEatTwice x

    Reply
    • Eb Gargano says

      5th March 2018 at 10:46 am

      Thanks Corina…yes it’s definitely one of those recipes where you are tempted to eat just a little bit too much 😀 Eb x

      Reply
  4. Rebecca - Glutarama says

    11th March 2018 at 10:31 am

    I rarely eat aubergine but saw three THREE different types in Waitrose when I was helping my gran do her shopping the other day (she can afford Waitrose!) I may be persuaded to give this a go with said aubergine! #CookBlogShare

    Reply
    • Eb Gargano says

      12th March 2018 at 10:45 am

      Oooh – 3 different types?? That sounds very exciting!! I love the little ones, and also the stripy ones, but I very rarely see them in the shops 🙁 Hope you like this if you try it! Eb x

      Reply
  5. Maryam says

    25th October 2018 at 7:17 pm

    This was delicious! I forgot to put in the balsamic but it still worked out great 🙂

    Reply
    • Eb Gargano says

      26th October 2018 at 2:07 pm

      So pleased you liked it Maryam! Thanks so much for letting me know – always makes me happy to hear my recipes are being made and enjoyed. Eb 🙂

      Reply
  6. Helen Watkin says

    4th February 2021 at 7:20 pm

    This has to be right at the top of my easypeasy favourite recipes. Simply delicious and so easy. I sometimes add a red pepper for a bit more veg. I think the balsamic vinegar uptakes this simple dish to another level.

    Reply
    • Eb Gargano says

      5th February 2021 at 10:58 am

      Aw, thanks so much for this lovely feedback, Helen! And thanks especially for the 5 stars 😀 I totally agree about the balsamic and love the idea of adding red pepper! Eb 🙂

      Reply
  7. Jean says

    20th March 2021 at 7:59 pm

    Simple, tasty quick and healthy! What’s not to love? Looking forward to the leftovers already lol.

    Reply
    • Eb Gargano says

      22nd March 2021 at 11:06 am

      Aw, thanks Jean. I am so pleased you enjoyed it! Eb 🙂

      Reply

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Hi and welcome to Easy Peasy Foodie! I’m Eb – a professional blogger, busy mum and passionate foodie and it is my mission in life to make cooking EASIER and MORE DELICIOUS! READ MORE

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274 shares