Roasted aubergine, tomato & basil pasta

Fast and filling, this pasta dish will bring a hint of the Mediterranean to your mealtime

  • Prep:5 mins
    Cook:15 mins
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 610
  • fat 15g
  • saturates 2g
  • carbs 108g
  • sugars 15g
  • fibre 9g
  • protein 18g
  • salt 0.1g


  • 1 large aubergine, cut into chunks
  • 2 tbsp olive oil
  • 2 fat garlic cloves, unpeeled
  • 300g pack cherry tomatoes
  • 1 tbsp balsamic vinegar
  • 1 tsp caster sugar
  • handful basil leaves, plus extra to serve
  • 250g pasta such as penne or fusilli


Making it meaty
Snip 4 bacon rashers into pieces and spread in a roasting tin. Add the garlic cloves, rubbed in a little oil, then roast as recipe left. Add the tomatoes, vinegar, sugar and 1 tsp dried thyme, then continue as recipe, swapping the basil for a handful chopped flat-leaf parsley.


  1. Heat oven to 220C/200C fan/gas 7. Toss the aubergine chunks with the oil and whole garlic cloves in a roasting tin with some seasoning. Roast for 10 mins, add the tomatoes, vinegar and sugar, then cook for another 5 mins. Meanwhile, cook the pasta, then drain.

  2. When the veg is tender remove the garlic cloves, snip off their ends and squeeze the roasted garlic onto a board. Mash with a fork, then stir this garlic paste back into the veg with the basil leaves – squashing most of the tomatoes as you go. Tip in the cooked pasta, stir everything together in the roasting tin, divide between 2 bowls, then scatter with a few more basil leaves to serve.

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