Jamie Oliver
Recipes
Discover
Family
Healthy recipes
Healthy soups
Healthy snacks
Healthy lunches
Quick & healthy
Healthy chicken recipes
Healthy fish recipes
Main Ingredient
Chicken
Pasta
Vegetables
Fish
Beef
Eggs
View more…
Special Diets
Vegan
Vegetarian ideas
Gluten-free
Dairy-free
Meals & Courses
Budget recipes
One-pan recipes
Breakfast
Meals for one
Desserts
Quick fixes
View more…
Baking recipes
Cookies
Afternoon tea treats
Breads & doughs
Cakes
Christmas baking recipes
View more…
Family recipes
Cooking with kids
School night suppers
Batch cooking
Quick & easy
Money saving recipes
View more…
Special occasions
Sunday lunch
Dinner party dishes
Romantic recipes
Drinks & cocktail recipes
Christmas recipes
View more…
Books & TV
Jamie Oliver: Together
Jamie’s Keep Cooking Family Favourites
7 ways
Veg
5 Ingredients – Quick & Easy Food
View more…
Nutrition
Healthy eating tips
Special diets guidance
All about sugar
Learn about portion size
What are starchy carbohydrates?
View more
Features
Cheap eats
Healthy meals
Baking inspiration
Family Cooking
Quick Fixes
View more
How to’s
How to perfectly poach an egg
How to cook pasta in 6 easy steps
How to make an espresso martini
How to cook the perfect steak
How to make meals veggie or vegan
View more
More Jamie Oliver
The Great Cookbook Challenge
The Jamie Oliver Cookery School
Ministry of Food
Campaigns
Vegepedia
Community Cooking Recipes
Pasta with aubergine & tomato sauce
Topped with fresh basil & ricotta
Vegetarian
v
Pasta with aubergine & tomato sauce
Topped with fresh basil & ricotta
Vegetarian
v
“This deliciously simple veggie pasta makes the perfect midweek dinner. Enjoy! ”
Serves
Serves
4 to 6
Time
Cooks In
40 minutes
Difficulty
Not too tricky
Jamie Magazine
Mains
Lunch & dinner recipes
Healthy dinner ideas
Healthy vegetarian recipes
Pasta & risotto
Nutrition per serving
Plus
Calories
510
26%
Fat
15.6g
22%
Saturates
2.9g
15%
Sugars
9.4g
10%
Salt
0.70g
12%
Protein
18.8g
38%
Carbs
78.9g
30%
Fibre
3.4g
-
Of an adult's reference intake
Recipe From
Jamie Magazine
By Kate McCullough
Tap For Method
Ingredients
1 small onion
2 cloves of garlic
½ a bunch of fresh basil
2 aubergines
4-6 tablespoons olive oil
1 x 400 g tin of quality chopped tomatoes
500 g dried rigatoni
80 g ricotta cheese
Tap For Method
Recipe From
Jamie Magazine
By Kate McCullough
Share this Recipe
Facebook
Facebook
Twitter
Twitter
Email
Pinterest
Pinterest
Tap For Ingredients
Method
Peel and finely chop the onion and garlic. Pick the basil leaves and finely chop the stalks. Trim and cut the aubergine into 2cm slices.
Heat 3 tablespoons of oil in a pan and sweat the onion, garlic and basil stalks for 7 minutes.
Add the tomatoes, season well and bring to a steady simmer. Cook for about 20 minutes.
Meanwhile, fry the aubergine in the remaining oil until golden, then stir into the tomato sauce with most of the basil leaves.
Cook the pasta according to the packet instructions, drain, then stir through the sauce.
Divide between plates and crumble over some ricotta and scatter over the reserved basil leaves before serving.
Please enable targetting cookies to show this banner
Related features
Five ways with pappardelle
Dinner, sorted: Jamie’s fresh gnocchi, pasta, & sauce range
12 super summer pasta recipes
Recipe From
Jamie Magazine
By Kate McCullough
Related video
Pesto pasta with aubergine: Gennaro Contaldo