Aubergine & Tomato Pasta

Aubergine & Tomato Pasta



Prep time



Delicious, simple and quick.


  • 3 cups (300g) pasta, uncooked

  • 2 aubergines, cut into bite-size pieces

  • 1 tbsp of olive oil

  • 1 tbsp of oil from sundried tomatoes

  • 14 oz. (400g) can chopped tomatoes

  • 10 sundried tomatoes, drained

  • 3 cloves of garlic, minced

  • 1 onion, diced

  • 2 tbsp tomato puree

  • 1 tsp coconut sugar

  • 2 tsp mixed herbes


  • Preheat the oven to 375 °F (190°C). Cook pasta according to
    instructions on the packaging.
  • Place the cut aubergine on a baking tray lined with baking paper
    and drizzle with 1 tbsp. of oil. Season with salt and cook in the
    oven for 35 minutes, until soft.
  • While the aubergine is cooking, heat 1 tbsp. of the sundried
    tomato oil in a pan over medium heat. Sauté the onion and
    garlic for around 5 minutes.
  • Next, add in the tomato puree, mixed herbs, and sundried
    tomatoes. Mix well and continue cooking for 2 minutes. Then add
    the chopped tomatoes and sugar. Reduce the heat and simmer
    until the aubergine is ready.
  • Once pasta and aubergine are ready, mix everything, and serve.


  • i suggest you use whole wheat pasta like brown pasta, buckwheat, lentil or chickpeas pasta instead of white pasta.
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