Aubergine (Eggplant) & Tomato Pasta

Few things are as comforting as a bowl of Aubergine (Eggplant) & Tomato Pasta. This dish brings together slow-roasted aubergine, fragrant rosemary, and a deeply flavoured tomato sauce to create a pasta meal that’s both hearty and delicious. Even the most devoted meat eaters will appreciate the rich, satisfying texture of the roasted aubergine, which soaks up the sauce beautifully.

Perfect for a cosy dinner or a meal to impress guests, Aubergine (Eggplant) & Tomato Pasta celebrates simple ingredients prepared with care. The slow-cooked sauce allows the flavours to develop fully, while the roasted aubergine adds a slightly smoky depth. Tossed with spaghetti and finished with fresh basil, this dish is a fantastic example of how plant-based cooking can be bold, satisfying, and full of flavour.

Table of Contents

• Ingredient Breakdown
• Roasting Aubergine for Maximum Flavour
• Building the Tomato Sauce
• Choosing the Right Pasta
• More Pasta Recipes

Ingredient Breakdown

• Aubergines: Roasted to perfection, they add a soft, almost creamy texture and absorb the sauce beautifully.
• Fresh rosemary: Infuses the aubergine with a fragrant, earthy depth.
• Extra-virgin olive oil: Enhances flavour and helps the aubergine caramelise while roasting.
• Sweet onion: Provides a natural sweetness that balances the acidity of the tomatoes.
• Garlic: Adds warmth and richness to the base of the sauce.
• Red chilli (optional): Introduces a gentle heat, complementing the sweetness of the tomatoes.
• Double concentrated tomato purée: Intensifies the depth of the sauce, adding richness.
• Whole peeled plum tomatoes: The foundation of the sauce, offering a rich and balanced tomato flavour.
• Water: Helps loosen the sauce while allowing it to simmer and develop its full taste.
• Fresh basil: Brings a bright, aromatic freshness to the finished dish.
• Spaghetti: The perfect pasta choice to hold the rich sauce and tender aubergine.

Roasting Aubergine for Maximum Flavour

The key to a great Aubergine (Eggplant) & Tomato Pasta lies in properly roasting the aubergine. When done right, aubergine develops a deep, almost meaty flavour while maintaining a soft, velvety texture. To achieve this, start by cutting the aubergines into evenly sized chunks. Keeping them uniform ensures they roast at the same rate, avoiding any pieces that are too soft or too firm.

Arranging them in a single layer on a roasting tray is crucial. Overcrowding causes steaming rather than roasting, preventing that beautiful caramelisation. Generously coat the aubergine with extra-virgin olive oil, ensuring each piece is lightly coated but not drenched. The oil helps create a golden-brown crust, locking in flavour while keeping the inside tender.

Sprinkling finely chopped fresh rosemary over the aubergine adds an earthy, aromatic note that enhances the overall dish. A generous seasoning of sea salt and freshly ground black pepper brings out the natural sweetness of the aubergine. After about 35 minutes in a hot oven, the aubergine should be beautifully golden and ready to absorb all the rich flavours of the tomato sauce.

Building the Tomato Sauce

A great pasta dish always starts with an exceptional sauce, and Aubergine (Eggplant) & Tomato Pasta is no exception. The foundation of this sauce lies in slowly cooking onion and garlic until soft and fragrant. This step helps bring out their natural sweetness, which balances the acidity of the tomatoes.

Cooking tomato purée down before adding the tomatoes is a game-changer. It deepens the flavour, adding a subtle caramelised note that makes the sauce richer. Stirring constantly for a couple of minutes allows the purée to darken slightly, intensifying its umami profile.

Using high-quality whole peeled plum tomatoes is essential. Crushing them by hand before adding them to the pan creates a beautifully textured sauce, with small chunks of tomato providing bursts of flavour. Adding a small amount of water helps loosen the sauce, allowing it to simmer gently without becoming too thick. The key to a well-balanced sauce is patience. Letting it cook for at least 45 minutes ensures the flavours meld beautifully.

Seasoning throughout the cooking process is vital. A touch of salt early on draws out the moisture from the onions, helping them cook evenly. Adjusting the seasoning just before serving ensures the flavours are perfectly balanced.

Choosing the Right Pasta

While Aubergine (Eggplant) & Tomato Pasta works well with various pasta shapes, spaghetti is a fantastic choice. Its long, slender strands hold onto the thick sauce, allowing every bite to be coated in its rich flavour. If you prefer a slightly different texture, rigatoni or penne are excellent alternatives, as their ridges catch the sauce beautifully.

Cooking pasta correctly is just as important as the sauce. Boiling it in well-salted water ensures it has the right flavour, while cooking it until just al dente keeps the texture perfect. Reserving a cup of pasta water before draining can be a lifesaver. Adding a splash to the sauce helps it emulsify so that it clings to the pasta, creating a silky, well-coated dish.

Tossing the pasta directly into the sauce rather than spooning the sauce over the top makes a noticeable difference. The pasta absorbs the flavours more effectively, ensuring every strand is coated in the rich, aubergine-infused tomato sauce.

More Pasta Recipes

We all love pasta, there’s no denying it. So if you’re looking for more recipes just like this Aubergine (Eggplant) & Tomato Pasta, then here you go:

• Creamy Red Pepper Pasta: It’s amazing how a little onion, garlic, tomato purée, peppers and cream can come together in mere minutes to make a delicious, deeply-flavoured sauce. 
• Creamy Tomato and Harissa Pasta: This tasty pasta number is the perfect balance of flavours. It’s creamy and bright, with just a hint of spice from the harissa.
• Tomato & Red Pepper Gnocchi: A dish that brings together pillowy gnocchi and a hearty, flavour-packed sauce made from fresh, vibrant ingredients. This quick and easy vegan recipe is perfect for a weeknight dinner. It takes just 30 minutes to prepare!
• Cheesy Gnocchi Bake: This recipe combines soft, pillowy gnocchi with a rich tomato sauce and a generous layer of melted cheese, creating a meal that’s both hearty and indulgent. 
• Burnt Aubergine Rigatoni: Charring aubergines over an open flame or under a hot grill intensifies their taste, creating a velvety, umami-rich sauce that clings beautifully to rigatoni. 

See how I make all these recipes and more over on my Instagram!