Aubergine and tomato penne
Silky oven-roasted aubergine in a garlicky tomato sauce with pasta and crumbled feta.
- Prep
- 10 min
- Cook
- 30 min
- Total
- 40 min
- Serves
- 4 people
- Vegetarian
Ingredients
Quantities adjust to the number of servings.
- Aubergine2
- Olive oil3 tbsp
- Garlic3 cloves
- Chilli flakes½ tsp
- Tinned chopped tomatoes (400 g)2
- Dried oregano1 tsp
- Penne (dried)350 g
- Feta80 g
- Saltto taste
Diet labels are based on the ingredients. We can't guarantee anything is allergen-free, so always check the product labels.
Method
Heat the oven to 220 °C. Cut the aubergines into 2 cm cubes, toss with two tablespoons of oil and some salt and roast in a single layer for 20–25 minutes until soft and golden.
Meanwhile, fry the thinly sliced garlic and the chilli in the remaining oil in a saucepan for 30 seconds, add the chopped tomatoes and oregano, season and simmer for 10 minutes.
Cook the pasta in salted water and save a little of the cooking water.
Stir the roast aubergine into the sauce, toss in the pasta with a splash of cooking water and serve with crumbled feta.