A Rich Roasted Aubergine Pasta Sauce


You all know how I love to sneak in vegetables in my cooking wherever and in whichever form I can!  So here is another one to add to that collection

I tend to work alot on the basis of the produce my fridge is storing at any given time.  So for this recipe, I happened to find a colourful and plump aubergine and some fresh spaghetti my husband has bought, caught my eye…

I was able to make a thick, rich and quite luxurious textured aubergine sauce.  With notes of roastedness!! Is there such a word?!!! (well there is now lol! πŸ˜‰ )


It looked like a shop bought jar sauce but had all the goodness of home cooking! It went down a treat.  Also if you don’t loke aubergine, please do give this a go.  You may surprise yourself!  Have a tremendous Tuesday, much love D x



1 medium aubergine
3 garlic cloves minced
Β½ tbsp olive oil
ΒΌ tsp dried red chilli flakes
400g crushed tomato passata
Β½ tsp salt
1 red onion finely
β…“ tsp dried oregano
β…“ tsp chilli powder


β€’ Preheat oven to 200Β°c, grease the aubergine with a little oil and roast for 15-25 minutes until the aubergine skin is wrinkled and the flesh is all soft and squishy



β€’ Blend the aubergine with the skin, garlic and passata together to form a thick rich saucy paste



β€’ In a medium saucepan, heat up the oil on a medium heat. SautΓ© the onion, garlic, chilli flakes and oregano together until the onion becomes a little translucent



β€’ Stir in the aubergine tomato passata blend and season with salt and chilli powder, combine well, cover and simmer on a low heat for 15-20 minutes, stirring occasionally



β€’ Serve the yummy sauce with spaghetti or penne..whichever you prefer…Enjoy!


43 thoughts on “A Rich Roasted Aubergine Pasta Sauce

  1. Eggplant and spaghetti, what else? In Italy we have several recipe with eggplant, but I’ve never seen a “creamy” sauce as you did. I’ll mark your recipe, it looks too good to do not give it a try!

  2. I never thought to use eggplant in pasta sauce, yet I use it all the time in Italian-style dishes. Your sauce looks fantastic and sounds delicious Dimple!

  3. This is my type of recipe: healthy and tasty! This is going straight onto my “to cook” list. I think I will try it with my new favourite: zucchini “pasta”. Thank you so much!!

  4. I love eggplant! I had baba ganoush the other day, and was excited to share it with B, but realized that B never had it before, and so it was weird for him. But I’ve had various versions of it since I was a kid, so I really enjoyed it while B was making faces! Oh well, my goal is to get him to try it more and more until he sees how wonderful it truly is!

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