Dinner/ Italian recipes/ One-pot recipes/ Quick & Easy/ Vegetarian

One Pan Aubergine & Tomato Pasta

21 April 2024

One pan dishes are the best! Flavours marrying together while cooking and of course hardly any washing up!

Soft caramelized aubergines in a tomatoey anchovies and capers sauce served with creamy burrata and a tangy lemon basil topping. Yuhuuummm!

Recipe inspired by @lynnvanderhorst

One Pan Aubergine & Tomato Pasta

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Dinner, lunch Italian
By Saffron Serves: 2
Prep Time: 5 minutes Cooking Time: 30 minutes Total Time: 35 minutes


  • 2 - 3 tbsp olive oil
  • Pepper & Salt
  • 1 aubergine
  • 1 small onion, finely chopped
  • 2 - 3 garlic cloves, finely chopped
  • 1 - 2 tbsp capers
  • 4 - 5 anchovies
  • 1 can chopped tomatoes
  • Small handful basil leaves, finely chopped
  • 300 ml stock (chicken or vegetable)
  • 150 g pasta of choice (see notes)
  • 1 tsp sugar
  • 3-4 tbsp finely grated parmesan cheese
  • To serve
  • Big handful basil
  • Zest of 1/2 lemon
  • Juice of 1/2 a lemon
  • 1 tbsp olive oil
  • Pepper & Salt
  • 1 burrata ball



Slice the aubergine into 6 slices, ± 1 cm thick. Season with pepper & salt on 1 side.


Heat a good glug of olive oil in a large pan which has a lid. Carefully lay the aubergine into the oil, seasoned side down. Fry on medium heat until browned on 1 side. Season before flipping to fry the other side. ± 2-3 minutes each side. You may need to do this in batches. Remove from the pan and set aside.


Into the same pan pour some more olive oil and add the onion and garlic, sauté until translucent and fragrant , ± 2 minutes.


Add the anchovies and capers and give it a stir before pouring in the chopped tomatoes and the stock. Add some chopped basil and give it a stir.


Add the pasta and mix well making sure all pieces are coated and at least half way covered (see notes).


Put the lid on the pan and turn the heat down to medium, let is cook until the pasta is done, ± 10 - 15 minutes, depending on the type of pasta used (see notes).


When the pasta is al dente, add the aubergines over the top, sprinkle with parmesan cheese and place the lid back on. Continue to cook for 4-5 minutes until the cheese has melted.


In the meantime, in a small bowl, mix together finely chopped basil, lemon zest, lemon juice, olive oil, pepper and salt.


When the cheese has melted remove from the heat, serve with the burrata and basil lemon mix divided over the top.


You can use any dried pasta for this: lasagne leaves, fussili, macaroni, penne etc. Small pasta or lasagne is the easiest and will cook in about 10 minutes. I used large shell shaped pasta, they took a while longer too cook because they weren't fully covered with the sauce, but after stirring in between a few times, they cooked in about 15 minutes.

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