Aubergine and Mozzarella Pasta
User Reviews
5.0
15 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 mins
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Total Time
30 mins
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Servings
4 people
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Calories
479 kcal
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Course
Main Course
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Cuisine
Italian
Aubergine and Mozzarella Pasta
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A delicious homemade tomato pasta sauce, perfectly cooked aubergines and salty, stretchy, gooey strings of Mozzarella make this simple Aubergine and Mozzarella Pasta recipe a real family favourite. Ready in under 30 minutes it's perfect for busy weeknights!
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Ingredients
- 1 tablespoon olive oil
- 1 small red onion you can use a white one, but I prefer red in this recipe
- 1 medium aubergine chopped into 1cm cubes
- 1 clove of garlic crushed or finely diced
- 400 g tin chopped tomatoes
- 1 tablespoon balsamic vinegar
- salt and pepper
- 300 g penne pasta you could make this with any shape, but I like it best with penne
- A small handful of basil leaves roughly torn
- 150 g ball mozzarella chopped roughly
Instructions
- Put a the olive oil in the base of a wide, deep pan. Add the chopped red onion and put the lid on. Sweat the onion on a low heat until it is translucent, but not brown - about 5 minutes. Meanwhile you can chop the other veggies.
- Turn the heat up high and add the aubergine. Stir-fry until the aubergine is nicely browned, (you may need to add a splash more oil), then turn down the heat and add the crushed garlic and fry for 1 more minute.
- Add the tin of chopped tomatoes, a tablespoon of balsamic vinegar and some salt and pepper, then bring to the boil. Turn the heat down and leave to simmer for 10-15 minutes with the lid off, stirring occasionally.
- While the sauce is cooking, cook the pasta according to the packet instructions / your own preferences.
- Drain the pasta and tip it into the sauce, stirring thoroughly to coat the pasta in the sauce. You may want to add a drop or two of the pasta cooking water to make the sauce looser.
- Finally, add the basil leaves and mozzarella and stir again. There should be just enough heat in the pan to warm and slightly soften the mozzarella. Yum!
Notes
- If you should be lucky enough to have some leftovers (or you make extras specifically), this Aubergine and Mozzarella Pasta can be reheated in the oven and turned into a pasta bake – reheat in a baking dish covered with foil at 180C / 160C fan / gas mark 4 / 350F for 20-30 minutes.
- Nutrition information is approximate and meant as a guideline only.
Nutrition Information
Show Details
Calories
479kcal
(24%)
Carbohydrates
73g
(24%)
Protein
19g
(38%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Cholesterol
13mg
(4%)
Sodium
167mg
(7%)
Potassium
762mg
(22%)
Fiber
8g
(32%)
Sugar
12g
(24%)
Vitamin A
305IU
(6%)
Vitamin C
14.2mg
(16%)
Calcium
200mg
(20%)
Iron
2.6mg
(14%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 479 kcal
% Daily Value*
| Calories | 479kcal | 24% |
| Carbohydrates | 73g | 24% |
| Protein | 19g | 38% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 13mg | 4% |
| Sodium | 167mg | 7% |
| Potassium | 762mg | 16% |
| Fiber | 8g | 32% |
| Sugar | 12g | 24% |
| Vitamin A | 305IU | 6% |
| Vitamin C | 14.2mg | 16% |
| Calcium | 200mg | 20% |
| Iron | 2.6mg | 14% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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