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Roasted Aubergine and Tomato Pasta Recipe




  • 2 medium aubergines
  • Extra virgin olive oil, for drizzling
  • 1 small onion, finely diced
  • 4 garlic cloves, crushed
  • 400g can plum tomatoes
  • ½tbsp mixed dried herbs
  • ½tsp chilli flakes, to taste (optional)
  • ½tsp dried oregano
  • 200g pasta
  • 5g freshly chopped basil, plus extra to serve
  • 40g parmesan or vegan cheese, grated, plus extra to serve
  • Salt and pepper


Preheat the oven to 180°C/160°C fan/gas 4.

Use a vegetable peeler to shave off long alternating strips of aubergine peel. The aubergine will look striped like a zebra when you’re done. Then slice the aubergine into 1cm thick circles, discarding the end pieces. Place the aubergine on a lined baking tray, brush generously with extra virgin olive oil on both sides, and season with salt and pepper.

Roast for 35–45 minutes until golden brown and tender, turning after 20 minutes. Set aside.

Meanwhile, make the tomato sauce by placing a pan over a medium heat and adding some extra virgin olive oil. Cook the onion until translucent, then add the garlic and cook for about 30 seconds. Pour in the canned plum tomatoes (push the tomatoes against the side of the pan to break them down), dried herbs, chilli flakes and oregano and season with salt and pepper. Bring to a simmer and cook for around 20 minutes, then set aside.

Bring a pan of water to the boil and cook the pasta according to the packet instructions until al dente.

Reserve about half a cup of the pasta cooking water before draining.

When the aubergines are cooked, gently stir them into the sauce. Add 1tsp of extra virgin olive oil and the basil, then cook over a low–medium heat for 2–3 minutes until everything is well combined.

Add the pasta to the sauce with a couple of tbsp of the reserved pasta cooking water, and gently stir. Add about two-thirds of the cheese, reserving the rest to serve. Season to taste. You may need to add a bit more of the reserved pasta cooking water to loosen up the sauce, if desired. To serve, divide the pasta between two bowls and top with the remaining cheese, fresh basil and drizzle with extra virgin olive oil. Enjoy!

Recipe extracted from The Imperfect Nutritionist: 7 Principles of Healthy Eating by Jennifer Medhurst. Published by Kyle Books. Photography: Nick Hopper


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