Pasta with aubergine (Serves 2 to 3)

May 29, 2017

An old Sicilian recipe which I always remember eating growing up with a layer of grated ‘ricotta salata’ (fresh salted ricotta) on top. My parents used to like this with their spaghetti with just a little garlic, parsley and oil as an alternative to sauce.  I love this so much, in the winter I make it almost every week and being such an easy recipe, it works well on them busy evenings you want something quick.



  • 1 x large aubergine (sliced ½cm thick)

  • 1 x large onion (thinly sliced)

  • 2 x garlic cloves

  • ½ tsp of chilli flakes

  • 150g of Spaghetti

  • 1 x 350g jar of tomato passata

  • Salt & Pepper to taste

  • 4 x basil leaves

  • Wedge of ricotta salata or parmesan (optional)

  • Olive oil to fry aubergines (if you choose to make this way)


  1. Option 1: Heat olive oil in a frying pan and add the slices of aubergine.  Flip over 5 to 10 minutes until they have browned. Note: the aubergines do love their oil so you once they have cooked, its best to leave them to drain in a colander or kitchen paper

  2. Option 2: Heat a griddle pan and when hot add the aubergines and cook for 10 minutes on each side.  Salt each side as when you flip over. I would then place in a bowl and cover so the steam softens them further

  3. On a low flame, heat a small pan with some oil and add the onions and chilli flakes, careful not to brown.  The longer you cook the onions, the sweeter they are and the better the sauce tastes

  4. Add the garlic to soften a little, around 5 minutes, careful not to brown

  5. Add the sauce, basil and seasoning and leave to simmer for 20 minutes

  6. Place a pan of water on the heat and when you reach boiling point add some salt, pasta and leave to cook for around 10 minutes (according to brand instructions). I like a bite to it, so I undercook slightly

  7. Drain the pasta, add the sauce and top the slices of aubergine on top

  8. Tastes great with ricotta salata or parmesan

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