Aubergine pasta bake
- Prepare
- less than 30 mins
- Cook
- 10 to 30 mins
- Serve
- Serves 2
Making this pasta on the stove saves you using an energy-hungry oven. The bake gets finished off under the grill, but if you don’t have one you can just stir through the mozzarella until melted.Â
This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.65 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard.
By Saskia Sidey
Ingredients
- olive oil: 2 tbsp olive oil
- aubergine: 1 aubergine, cut into 2cm/¾in cubes
- garlic: 2 garlic cloves, finely chopped
- chopped tomatoes: 400g tin chopped tomatoes
- dried mixed herbs: ½ tsp dried mixed herbs
- pastapasta: 150g/5½oz penne pasta (or other pasta shapes)
- mozzarella: 125²µ/4½´Ç³ú mozzarella cheese
- parsley: 5g/â…›oz fresh parsley, finely chopped, to serve
- black pepper: salt and ground black pepper
Method
Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes).
Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer.
Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water.
Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce.
Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve.
