31+ Delicious Italian Aubergine Pasta Recipes That Will Impress Your Guests

Italian cuisine is known for its rich flavors, simple ingredients, and the ability to turn humble vegetables into delicious meals.

Aubergine (or eggplant) is one such versatile vegetable that finds its way into many Italian dishes, bringing its unique texture and deep, savory flavor to pasta dishes across the country.

If you’re a fan of pasta and looking to elevate your meals with the addition of aubergine, you’re in for a treat!

From creamy bakes to tangy marinara-based sauces, these 31+ Italian aubergine pasta recipes offer a variety of ways to enjoy this hearty vegetable in your favorite Italian dishes.

Whether you’re a vegetarian, health-conscious eater, or simply love to explore new culinary combinations, these recipes will add a touch of Mediterranean flair to your dining table.

In this blog, we’ll walk you through some of the best aubergine pasta recipes that showcase the beauty of this vegetable in different forms—whether you want it in a creamy carbonara, a baked casserole, or tossed with a fresh tomato sauce.

So, grab your apron, your favorite pasta shape, and let’s dive into the world of Italian aubergine pasta!

31+ Delicious Italian Aubergine Pasta Recipes That Will Impress Your Guests

Italian aubergine pasta recipes are an exciting and flavorful way to bring more vegetables into your meals without compromising on taste.

Whether you’re craving a classic baked pasta dish or looking to try something a little different with a light, fresh sauce, aubergine can seamlessly blend into any pasta recipe.

The options are endless, and each recipe brings something new to the table, from rich and creamy to fresh and zesty.

So, next time you’re planning dinner, why not try one of these 31+ Italian aubergine pasta recipes?

They’ll transport you to Italy with every bite, making you appreciate the simplicity and brilliance of Italian cooking.

These dishes are sure to satisfy your cravings while giving you the opportunity to experiment with aubergine in a variety of delicious ways!

Italian Aubergine and Tomato Pasta

This hearty Italian aubergine pasta combines tender chunks of aubergine with juicy tomatoes and a rich garlic-infused olive oil sauce. The flavors meld perfectly to create a comforting and wholesome dish that captures the essence of Mediterranean cuisine. With the addition of fresh basil and a sprinkle of Parmesan cheese, this pasta is ideal for a cozy dinner.

Ingredients:

• 1 large aubergine, diced
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• 1 can (400g) crushed tomatoes
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon red pepper flakes (optional)
• 300g pasta (penne, spaghetti, or your preferred type)
• Fresh basil leaves, torn
• Grated Parmesan cheese, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced aubergine and cook until golden brown and tender, about 8-10 minutes.
2. Add the minced garlic and cook for another 1-2 minutes, until fragrant.
3. Pour in the crushed tomatoes, oregano, red pepper flakes, and salt and pepper to taste. Stir and let the sauce simmer for 15 minutes, allowing the flavors to combine.
4. Meanwhile, cook the pasta according to package instructions. Drain, reserving a little pasta water.
5. Toss the cooked pasta into the pan with the aubergine sauce, adding a splash of pasta water if needed to help combine everything.
6. Stir in fresh basil and serve with grated Parmesan cheese on top.

This simple yet flavorful pasta dish brings the beauty of Italian comfort food to your table. The rich, savory flavors of aubergine, garlic, and tomato come together beautifully, making this a perfect option for both weeknight dinners and special occasions. The fresh basil adds a delightful herbal note, while the Parmesan brings a creamy, salty finish. Whether you’re a fan of vegetarian dishes or just looking for something light yet satisfying, this Italian aubergine pasta will surely become a family favorite.

Creamy Aubergine and Ricotta Pasta

For a creamy twist on traditional Italian pasta, this recipe incorporates aubergine and ricotta cheese to create a velvety, rich sauce that pairs beautifully with your favorite pasta. The lightly charred aubergine adds a smoky flavor, while the ricotta lends a luscious creaminess. This dish is a perfect balance of flavors, ideal for those who crave indulgence without being overly heavy.

Ingredients:

• 1 large aubergine, sliced into thin rounds
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 250g ricotta cheese
• 2 tablespoons heavy cream
• 1 teaspoon lemon zest
• 300g pasta (fusilli, farfalle, or spaghetti)
• Fresh thyme or basil leaves, for garnish
• Grated Parmesan, for serving

Instructions:

1. Preheat the oven to 200°C (400°F). Arrange the sliced aubergine rounds on a baking sheet, drizzle with olive oil, and season with salt and pepper. Roast for 20 minutes, flipping halfway through, until golden brown and tender.
2. While the aubergine is roasting, cook the pasta according to the package instructions. Drain, reserving some pasta water.
3. In a large bowl, combine the ricotta cheese, heavy cream, and lemon zest. Stir until smooth, then season with salt and pepper.
4. Once the aubergine is ready, roughly chop it into small pieces and add it to the ricotta mixture. Stir to combine, adding a bit of pasta water to create a silky sauce.
5. Toss the cooked pasta with the creamy aubergine sauce, making sure each piece is well coated.
6. Serve with fresh thyme or basil leaves and a generous sprinkle of Parmesan cheese.

This creamy aubergine and ricotta pasta is a luxurious dish that’s surprisingly easy to prepare. The aubergine’s smoky flavor combined with the richness of the ricotta creates a perfectly balanced sauce. The addition of lemon zest brightens up the creaminess, making it an excellent dish for any season. It’s an ideal choice for a dinner party or a weeknight treat, offering a comforting yet sophisticated experience with every bite.

Aubergine and Pesto Pasta

This vibrant pasta dish is a perfect marriage of roasted aubergine and aromatic pesto sauce. The aubergine’s earthy flavor complements the herbaceous and garlicky pesto, while the pasta acts as the perfect vessel to soak up all the deliciousness. It’s a quick and satisfying dish, perfect for a light lunch or a flavorful dinner with friends.

Ingredients:

• 1 large aubergine, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 300g pasta (tagliatelle, spaghetti, or your choice)
• 4 tablespoons pesto (store-bought or homemade)
• 1 tablespoon pine nuts, toasted
• Fresh basil leaves, for garnish
• Grated Parmesan, for serving

Instructions:

1. Preheat the oven to 200°C (400°F). Toss the diced aubergine with olive oil, salt, and pepper. Spread it on a baking sheet and roast for 20-25 minutes, or until tender and slightly caramelized.
2. Cook the pasta according to package instructions. Drain, reserving a little pasta water.
3. In a large bowl, combine the roasted aubergine with the pesto sauce, mixing thoroughly. Add the pasta and toss to coat, adding a splash of pasta water if needed to help the sauce adhere.
4. Garnish with toasted pine nuts, fresh basil leaves, and a sprinkle of Parmesan cheese.

This aubergine and pesto pasta is a quick and satisfying dish that’s bursting with Mediterranean flavors. The roasted aubergine adds depth and richness, while the pesto provides a fresh, herbaceous kick. With just a few simple ingredients, this dish delivers on taste and texture, making it perfect for any occasion. Whether you’re craving something light or need a delicious meal to impress your guests, this pasta will certainly hit the mark.

Aubergine and Garlic Butter Pasta

This delightful pasta dish brings together the earthy taste of aubergine with the rich, indulgent flavor of garlic butter. The combination of sautéed aubergine and a buttery, garlic-infused sauce creates a luscious coating for the pasta. Simple yet packed with flavor, this is an easy-to-make dish that will leave you coming back for more.

Ingredients:

• 1 large aubergine, diced
• 4 tablespoons butter
• 4 garlic cloves, minced
• Salt and pepper, to taste
• 1 tablespoon fresh thyme, chopped
• 300g pasta (linguine, spaghetti, or penne)
• Fresh parsley, chopped, for garnish
• Grated Parmesan cheese, for serving

Instructions:

1. Heat 2 tablespoons of butter in a large skillet over medium heat. Add the diced aubergine and season with salt and pepper. Sauté for 8-10 minutes, or until the aubergine is golden brown and tender.
2. In the same skillet, add the remaining butter and minced garlic. Cook for 1-2 minutes until the garlic becomes fragrant, being careful not to burn it.
3. Meanwhile, cook the pasta according to package instructions. Drain, reserving some pasta water.
4. Add the cooked pasta to the skillet with the aubergine and garlic butter sauce. Toss to coat, adding a splash of pasta water if needed to create a silky sauce.
5. Sprinkle with fresh thyme, parsley, and Parmesan before serving.

This aubergine and garlic butter pasta is a beautiful dish that blends simplicity with rich flavors. The garlic butter creates a silky coating for the pasta, while the aubergine provides a tender, savory bite. The addition of fresh herbs adds brightness, and the Parmesan brings it all together with a deliciously creamy finish. It’s a perfect dish for when you want something comforting but not too complicated, making it ideal for weeknight dinners or casual gatherings.

Aubergine, Spinach, and Ricotta Stuffed Pasta

This elegant pasta dish features aubergine and spinach stuffed into pasta shells, topped with a tangy tomato sauce, and baked to perfection. The creamy ricotta and earthy spinach filling pairs wonderfully with the soft, roasted aubergine, creating a comforting, flavorful meal. Perfect for a special occasion or a family dinner.

Ingredients:

• 1 large aubergine, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 200g large pasta shells
• 200g spinach, wilted and chopped
• 250g ricotta cheese
• 1 egg, beaten
• 500ml tomato passata
• 1 teaspoon dried oregano
• Fresh basil leaves, for garnish
• Grated mozzarella and Parmesan, for topping

Instructions:

1. Preheat the oven to 180°C (350°F). Toss the diced aubergine with olive oil, salt, and pepper. Roast for 20 minutes, until tender and slightly caramelized.
2. Cook the pasta shells according to package instructions. Drain and set aside.
3. In a bowl, combine the roasted aubergine, chopped spinach, ricotta, and the beaten egg. Season with salt and pepper.
4. Stuff each pasta shell with the aubergine, spinach, and ricotta mixture, placing them in a baking dish.
5. Pour the tomato passata over the stuffed shells, and sprinkle with dried oregano and a bit of mozzarella and Parmesan cheese.
6. Bake for 25 minutes, until the top is golden and bubbly. Garnish with fresh basil leaves before serving.

This aubergine, spinach, and ricotta stuffed pasta is a showstopper that brings a burst of Mediterranean flavors to your table. The combination of roasted aubergine and creamy ricotta, encased in tender pasta shells, makes for a satisfying dish that is both comforting and indulgent. The tomato sauce adds a bright, tangy layer, while the cheese on top creates a lovely golden crust. It’s an ideal dish for entertaining or enjoying a comforting meal with loved ones.

Aubergine and Lemon Zest Pasta with Capers

Aubergine’s tender texture and deep flavor are beautifully paired with the brightness of lemon zest and the briny kick of capers in this simple yet elegant pasta dish. The combination of citrus, capers, and aubergine creates a unique, refreshing flavor profile that will elevate your pasta experience. This dish is light yet flavorful, perfect for a spring or summer meal.

Ingredients:

• 1 large aubergine, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• Zest of 1 lemon
• 1 tablespoon capers, drained
• 300g pasta (spaghetti, penne, or linguine)
• 2 tablespoons fresh parsley, chopped
• Grated Parmesan or Pecorino, for serving

Instructions:

1. Heat olive oil in a large pan over medium heat. Add the diced aubergine, seasoning with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until the aubergine is tender and golden.
2. While the aubergine cooks, prepare the pasta according to the package instructions. Drain, reserving a little pasta water.
3. Once the aubergine is ready, add the lemon zest and capers to the pan, stirring to combine. Cook for another 1-2 minutes to allow the flavors to meld.
4. Toss the cooked pasta into the pan, adding a splash of pasta water if necessary to help combine everything.
5. Serve with a sprinkle of fresh parsley and grated cheese.

The fresh flavors of lemon and capers truly elevate this simple aubergine pasta, creating a dish that is both vibrant and satisfying. The lemon zest adds a zesty freshness, while the capers bring a delightful salty contrast to the creamy texture of the aubergine. This dish is light yet packed with flavor, making it the perfect option for a summer meal or a light dinner. It’s easy to make, refreshing, and full of Mediterranean goodness.

Aubergine and Roasted Red Pepper Pasta

Aubergine and roasted red peppers combine to create a smoky, rich pasta sauce that is perfect for those who love bold, Mediterranean flavors. The roasted red peppers bring sweetness and depth, while the aubergine adds a creamy texture that coats the pasta beautifully. This dish is hearty, satisfying, and ideal for a family meal or a dinner with friends.

Ingredients:

• 1 large aubergine, diced
• 2 red bell peppers, roasted and peeled
• 2 tablespoons olive oil
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 1 teaspoon smoked paprika
• 300g pasta (penne, fusilli, or spaghetti)
• Fresh parsley, chopped, for garnish
• Grated Parmesan, for serving

Instructions:

1. Preheat the oven to 200°C (400°F). Roast the red peppers on a baking sheet until the skin is charred, about 25 minutes. Let them cool, then peel off the skins and discard the seeds.
2. Heat the olive oil in a large skillet over medium heat. Add the diced aubergine and season with salt and pepper. Cook until the aubergine is golden and tender, about 8-10 minutes.
3. While the aubergine is cooking, blend the roasted red peppers with garlic, smoked paprika, salt, and pepper to make a smooth sauce.
4. Cook the pasta according to the package instructions. Drain, reserving some pasta water.
5. Add the red pepper sauce to the skillet with the aubergine, stirring to combine. Toss in the cooked pasta, adding a splash of pasta water if needed to create a silky sauce.
6. Serve with fresh parsley and a generous amount of grated Parmesan cheese.

This aubergine and roasted red pepper pasta is a wonderful blend of smoky, sweet, and savory flavors that create a mouthwatering sauce. The combination of roasted red peppers and aubergine gives the dish a rich, comforting feel, while the fresh parsley and Parmesan cheese provide a lovely finishing touch. It’s a perfect meal for any day of the week, offering a taste of Mediterranean sunshine in every bite. The creamy texture and bold flavor will surely make it a hit at the dinner table.

Aubergine and Ricotta Stuffed Cannelloni

Stuffed cannelloni with aubergine and ricotta makes for a decadent yet simple Italian dish. The aubergine adds an earthy, rich flavor, while the creamy ricotta cheese balances it out perfectly. This dish is covered in a vibrant tomato sauce and baked to golden perfection. It’s a comforting, hearty meal that’s perfect for special occasions or cozy family dinners.

Ingredients:

• 1 large aubergine, diced
• 250g ricotta cheese
• 12 cannelloni tubes
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 500ml tomato passata
• Salt and pepper, to taste
• Fresh basil, chopped, for garnish
• Grated Parmesan, for topping

Instructions:

1. Preheat the oven to 180°C (350°F). Heat the olive oil in a skillet over medium heat. Add the diced aubergine and cook for 8-10 minutes, until golden and tender. Add the minced garlic and cook for another minute.
2. In a bowl, combine the cooked aubergine with the ricotta cheese. Season with salt and pepper to taste.
3. Fill each cannelloni tube with the aubergine and ricotta mixture. Place the stuffed cannelloni in a baking dish.
4. Pour the tomato passata over the stuffed cannelloni, and sprinkle with grated Parmesan.
5. Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the top is golden and bubbly.
6. Garnish with fresh basil before serving.

Aubergine and ricotta stuffed cannelloni is a wonderful dish that takes stuffed pasta to a new level. The combination of creamy ricotta and tender aubergine, smothered in a rich tomato sauce, is simply irresistible. The baking process allows the flavors to meld together beautifully, and the dish becomes even more comforting and satisfying. Whether you’re serving it for a special occasion or a family dinner, this pasta will impress with its depth of flavor and hearty appeal.

Aubergine and Bacon Pasta

Aubergine and bacon may sound like an unusual pairing, but this pasta dish proves they’re a perfect match. The smoky, salty bacon enhances the aubergine’s savory flavor, while the rich, creamy sauce brings everything together in a mouthwatering harmony. This hearty pasta dish is ideal for those looking for a savory, indulgent meal that’s easy to prepare.

Ingredients:

• 1 large aubergine, diced
• 200g bacon, chopped
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 cup heavy cream
• Salt and pepper, to taste
• 300g pasta (spaghetti, rigatoni, or fusilli)
• Fresh parsley, chopped, for garnish
• Grated Parmesan, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced aubergine and cook for 8-10 minutes, until golden and tender. Season with salt and pepper.
2. In a separate pan, cook the chopped bacon until crispy. Remove from the pan and set aside.
3. In the same pan, add the minced garlic and cook for 1 minute, then pour in the heavy cream. Stir and bring to a gentle simmer.
4. Cook the pasta according to package instructions. Drain, reserving some pasta water.
5. Add the cooked pasta to the skillet with the aubergine and bacon. Toss to combine, adding a bit of pasta water to create a silky sauce.
6. Garnish with fresh parsley and a sprinkle of Parmesan cheese.

Aubergine and bacon pasta is a wonderfully savory dish that combines rich, smoky, and creamy flavors in each bite. The aubergine’s softness contrasts beautifully with the crispy bacon, while the heavy cream sauce adds a luxurious touch. The pasta acts as the perfect base to soak up all these wonderful flavors. This dish is a great option for a cozy, comforting meal that doesn’t require much effort but still delivers a satisfying, indulgent experience.

Aubergine and Cherry Tomato Pasta

This fresh and vibrant pasta dish combines the tender, earthy flavor of aubergine with the sweet and juicy bite of cherry tomatoes. The dish is dressed in a light olive oil-based sauce, creating a refreshing yet hearty meal perfect for summer or any time you crave a burst of Mediterranean flavors. The subtle sweetness of the tomatoes complements the savory aubergine, making it a delightful dish for all occasions.

Ingredients:

• 1 large aubergine, diced
• 200g cherry tomatoes, halved
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 300g pasta (spaghetti, fusilli, or rigatoni)
• Fresh basil, chopped, for garnish
• Grated Parmesan, for serving

Instructions:

1. Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced aubergine and season with salt and pepper. Cook for 8-10 minutes, stirring occasionally, until golden and tender.
2. Add the remaining olive oil and minced garlic to the pan, cooking for 1-2 minutes until fragrant.
3. Add the halved cherry tomatoes and dried oregano to the skillet. Cook for an additional 4-5 minutes, until the tomatoes begin to soften and release their juices.
4. While the vegetables cook, prepare the pasta according to package instructions. Drain and reserve some pasta water.
5. Toss the cooked pasta into the skillet with the aubergine and tomatoes. Add a little pasta water to create a silky sauce, and toss everything to combine.
6. Garnish with fresh basil and a generous sprinkle of Parmesan before serving.

This aubergine and cherry tomato pasta is a bright and flavorful dish that combines the sweetness of tomatoes with the savory depth of aubergine. The light olive oil-based sauce is perfect for letting the fresh ingredients shine, making it a great choice for warmer weather or when you want a light yet satisfying meal. The fresh basil and Parmesan add a fragrant finish, rounding out the dish perfectly. This recipe is quick, easy, and full of wholesome ingredients, making it an excellent choice for busy weeknights or a casual dinner with friends.

Aubergine and Pine Nut Pasta

This elegant pasta dish brings together the earthy flavor of aubergine and the crunchy, rich taste of pine nuts. The toasted pine nuts add a delightful contrast in texture, while the aubergine creates a soft, creamy base for the pasta. Tossed in a garlic-infused olive oil sauce, this dish offers a savory and nutty experience that’s sure to impress anyone at the table.

Ingredients:

• 1 large aubergine, diced
• 50g pine nuts
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Salt and pepper, to taste
• 300g pasta (spaghetti, linguine, or tagliatelle)
• Fresh parsley, chopped, for garnish
• Grated Pecorino or Parmesan, for topping

Instructions:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the diced aubergine and season with salt and pepper. Cook for 8-10 minutes until the aubergine is golden and tender.
2. In a separate pan, toast the pine nuts over medium heat until golden brown, about 3-4 minutes. Be sure to stir frequently to prevent burning.
3. Add the remaining olive oil and minced garlic to the aubergine in the skillet. Cook for 1-2 minutes until the garlic becomes fragrant.
4. While the aubergine and garlic are cooking, prepare the pasta according to package instructions. Drain, reserving a little pasta water.
5. Add the cooked pasta to the skillet, tossing it with the aubergine and garlic mixture. Add some reserved pasta water if needed to help combine everything into a silky sauce.
6. Toss the toasted pine nuts into the pasta, and serve with a sprinkle of fresh parsley and grated Pecorino or Parmesan.

The combination of tender aubergine and crunchy pine nuts creates a delightful contrast in both texture and flavor in this dish. The garlic and olive oil sauce ties everything together with a rich, savory base that complements the natural flavors of the ingredients. Whether you’re serving this for a quick weeknight meal or a more refined dinner, this dish is guaranteed to impress with its nutty, earthy profile. It’s an easy yet elegant option that showcases the beauty of simple, fresh ingredients.

Aubergine and Mint Pesto Pasta

This unique pasta dish features a refreshing twist on traditional pesto, using aubergine and mint to create a creamy, herbaceous sauce. The smoky, roasted aubergine blends beautifully with the bright, aromatic mint, producing a pesto that is both rich and refreshing. Paired with pasta, this dish offers a vibrant and satisfying flavor profile that’s perfect for anyone looking for something new and exciting.

Ingredients:

• 1 large aubergine, diced
• 2 tablespoons olive oil
• Salt and pepper, to taste
• 1 cup fresh mint leaves
• 1/2 cup walnuts, toasted
• 1/4 cup Parmesan cheese, grated
• 1/4 cup olive oil (for pesto)
• 300g pasta (penne, spaghetti, or farfalle)
• Fresh basil, chopped, for garnish
• Extra Parmesan, for serving

Instructions:

1. Preheat the oven to 200°C (400°F). Toss the diced aubergine with olive oil, salt, and pepper, and roast in the oven for 25 minutes, or until tender and caramelized.
2. While the aubergine roasts, make the pesto. In a food processor, combine the mint leaves, toasted walnuts, Parmesan cheese, and olive oil. Blend until smooth, adding more olive oil if necessary to reach a creamy consistency.
3. Cook the pasta according to package instructions. Drain, reserving some pasta water.
4. Once the aubergine is roasted, combine it with the pesto in the food processor, blending until smooth and creamy.
5. Toss the pasta with the aubergine-mint pesto, adding reserved pasta water to create a silky texture.
6. Garnish with fresh basil and a sprinkle of Parmesan cheese before serving.

Aubergine and mint pesto pasta is a delightful departure from traditional pesto dishes, offering a fresh and fragrant twist on the classic. The earthy aubergine adds a creamy richness to the pesto, while the mint infuses it with a cooling, aromatic flavor. This dish is perfect for when you want to try something different while still enjoying the comfort of pasta. It’s vibrant, full of flavor, and a wonderful way to bring the taste of summer into your home, no matter the season.

Aubergine and Mushroom Pasta

This hearty and earthy pasta dish features the perfect pairing of aubergine and mushrooms. The two ingredients are sautéed together in a savory sauce, creating a rich and flavorful base that complements any type of pasta. The addition of garlic and fresh thyme elevates the dish further, making it a comforting, satisfying option for any time of the year.

Ingredients:

• 1 large aubergine, diced
• 200g mushrooms, sliced
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 teaspoon fresh thyme leaves
• Salt and pepper, to taste
• 300g pasta (penne, spaghetti, or fusilli)
• 1/4 cup white wine (optional)
• Grated Parmesan, for serving

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced aubergine and sauté until golden and soft, about 8-10 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes until they release their moisture and become tender.
3. Stir in the minced garlic and fresh thyme, cooking for an additional minute until fragrant.
4. If using, pour in the white wine and allow it to cook off for a couple of minutes. Season with salt and pepper to taste.
5. While the vegetables cook, prepare the pasta according to the package instructions. Drain, reserving some pasta water.
6. Toss the cooked pasta into the skillet with the aubergine and mushrooms, adding a little pasta water to create a silky sauce.
7. Serve the pasta with a generous sprinkle of grated Parmesan.

Aubergine and mushroom pasta is a rustic and flavorful dish that’s sure to satisfy any cravings for hearty, umami-rich flavors. The mushrooms add an earthy depth that complements the creamy texture of the aubergine, while the thyme and garlic infuse the dish with fragrant aromas. Whether you’re enjoying it as a weeknight dinner or a special weekend meal, this recipe is simple to prepare yet full of satisfying, robust flavors that will leave everyone asking for more.

Aubergine and Spinach Pasta Bake

This aubergine and spinach pasta bake combines creamy, melty cheese with the earthy flavors of aubergine and the nutritional punch of spinach. Baked until golden and bubbly, it’s a comforting and indulgent dish that brings together all the best elements of a cheesy pasta casserole with the depth of Mediterranean vegetables. Perfect for a family dinner or potluck, this pasta bake is sure to be a crowd-pleaser.

Ingredients:

• 1 large aubergine, diced
• 200g fresh spinach
• 300g pasta (penne or rigatoni)
• 2 tablespoons olive oil
• 2 garlic cloves, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1 cup ricotta cheese
• 1 1/2 cups mozzarella cheese, shredded
• 1/4 cup grated Parmesan cheese
• Salt and pepper, to taste
• 1/2 cup marinara sauce

Instructions:

1. Preheat the oven to 180°C (350°F). Heat the olive oil in a large skillet over medium heat. Add the diced aubergine and cook for 8-10 minutes until golden and tender. Season with salt, pepper, and dried oregano and basil.
2. Add the minced garlic and cook for 1 minute. Stir in the fresh spinach and cook until wilted, about 2-3 minutes. Remove from heat and set aside.
3. Cook the pasta according to package instructions. Drain and set aside.
4. In a mixing bowl, combine the ricotta cheese, half of the shredded mozzarella, and Parmesan cheese. Season with salt and pepper.
5. In a baking dish, layer the pasta, aubergine-spinach mixture, and ricotta cheese mixture. Top with the remaining mozzarella cheese and spoon marinara sauce over the top.
6. Bake for 20-25 minutes until the cheese is golden and bubbly. Let it cool for a few minutes before serving.

Aubergine and spinach pasta bake is a perfect comfort food dish that blends the earthiness of aubergine with the creamy richness of cheeses and the freshness of spinach. The addition of marinara sauce creates a familiar, comforting base, while the baked cheese provides a golden, indulgent finish. This dish is great for feeding a crowd or as a hearty family dinner. It combines all the best flavors of Mediterranean vegetables and Italian-style cheese, making it a dish everyone will love.

Aubergine and Zucchini Carbonara

A unique twist on the traditional carbonara, this dish replaces the usual pancetta with sautéed aubergine and zucchini, giving the classic pasta a vegetable-rich makeover. The creamy egg-based sauce, seasoned with Parmesan and black pepper, wraps around the pasta, creating a velvety, luxurious coating. This dish is a lighter, veggie-packed version of the beloved carbonara, ideal for those seeking a more plant-based option without compromising on flavor.

Ingredients:

• 1 large aubergine, diced
• 1 medium zucchini, diced
• 2 tablespoons olive oil
• 3 eggs
• 1/2 cup grated Parmesan cheese
• Salt and freshly ground black pepper, to taste
• 300g pasta (spaghetti, fettuccine, or rigatoni)
• Fresh parsley, chopped, for garnish

Instructions:

1. Heat the olive oil in a large skillet over medium heat. Add the diced aubergine and zucchini, and cook for 8-10 minutes until tender and slightly browned. Season with salt and pepper.
2. In a bowl, whisk together the eggs, grated Parmesan, and a pinch of black pepper. Set aside.
3. Cook the pasta according to the package instructions. Reserve some pasta water before draining.
4. Add the cooked pasta to the skillet with the aubergine and zucchini. Toss to combine, making sure the vegetables are evenly distributed.
5. Remove the skillet from the heat and quickly pour in the egg mixture, tossing the pasta continuously to create a creamy sauce. Add reserved pasta water a little at a time to achieve a silky texture.
6. Serve the pasta with a sprinkle of fresh parsley and more Parmesan if desired.

Aubergine and zucchini carbonara offers a refreshing and lighter take on the classic carbonara, swapping meat for vegetables while still delivering a rich, creamy flavor. The egg-based sauce coats the pasta beautifully, while the earthy aubergine and tender zucchini add depth and texture. This dish is perfect for those who want a comforting yet healthier version of the traditional carbonara, full of fresh flavors and satisfying textures. It’s a versatile, plant-based option that will appeal to both veggie lovers and pasta fans alike.

Note: More recipes are coming soon!