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Nutrition: per serving

  • kcal484
  • fat17g
  • saturates9g
  • carbs64g
  • sugars8g
  • fibre5g
  • protein22g
  • salt1.12g
    low
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Method

  • step 1

    Boil the pasta according to pack instructions. Heat the oil in a pan, then gently fry the onion for about 5 mins until softened.

  • step 2

    Add the aubergine, cook for 3 mins more, then tip in the tomatoes and sugar. Bring to the boil, simmer for 5 mins, then stir through the basil and goat’s cheese. Toss with the drained pasta and serve.

RECIPE TIPS
TIP

Adding a pinch of sugar to a tomato-based sauce balances any sharpness and gives a more rounded flavour.

Recipe from Good Food magazine, November 2007

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Comments, questions and tips (59)

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Overall rating

A star rating of 4.2 out of 5.69 ratings

chaswhelan

question

can you freeze this? thinking of making a batch

alinalorelie

Considering the goat’s cheese and basil in it, I am quite sure you can’t.

lucylawson

question

Should you use hard or soft goats cheese in this?

lulu_grimes avatar
lulu_grimes

Hi Lucy, You can use either, if you have soft goat's cheese (my preference) then you can add it in blobs rather than cubes, it melts into the sauce. I can see from other comments that the aubergine needs to be cooked for a while longer for this recipe, I'd cook it until it reaches a texture you…

comans28

A star rating of 4 out of 5.

Made the mistake by not reading the comments upfront. The aubergine needs definitely more than 3 mins to cook; also next time will be using 2 maybe 3 cans chopped tomatoes. The goat cheese gave a good flavour and also melted. And yes,more seasoning. Will cook again.

KoerlingA

A star rating of 5 out of 5.

This is so good, and so filling! My advice is to a) double the veg quantity per serving (i.e. one aubergine and one onion per 2 people), b) to roast the aubergine for 20 minutes before adding to the pan, and c) to choose a strong goats cheese if you like big flavours! Probably best to obtain it from…

Katrina Daoud avatar

Katrina Daoud

A star rating of 3 out of 5.

The goat cheese really made this dish although it didn't stay in it's cubed form - it mixed in to the tomatoes and made a creamy sauce - which was still delicious. My only complaint was the aubergine definitely needs longer to cook than 3 minutes - if I made it again I would switch the order of…

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