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Pasta with fried aubergines

Course Main, First course
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 5
Author Giulia


  • 500 g of tomato purée
  • Extra virgin olive oil
  • 1 clove of garlic
  • Salt
  • 2 purple aubergines, eggplants
  • 250 g of fresh mozzarella, torn in small pieces
  • 500 g of short pasta
  • Fresh basil
  • Grated Parmigiano Reggiano


  • Pour a few tablespoons of good extra virgin olive oil in a medium pot and heat with a clove of garlic until golden. Pour in the tomato sauce, season with a pinch of salt and cook over low heat for about ten minutes, until the tomato purée gets all the flavour from the olive oil and the garlic. Set aside.
  • Wash and dice the aubergines. Fry them in two or three batches in a big pan with plenty of olive oil until golden and crisp on the edges, then drain them and put them in a dish lined with a paper towel so that the excess olive oil is absorbed.
  • Cook the pasta in a large pot in salted boiling water according to the package instructions, drain it al dente and pour into a big serving bowl.
  • Season with the tomato sauce, the fried aubergines and the fresh mozzarella, torn in small pieces. Scatter a few leaves of fresh basil over the pasta and add also some grated Parmesan cheese. Toss and serve immediately.
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