Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Aubergine rigatoni with feta

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note


      The recipe will be added to your scrapbook

    Aubergine rigatoni with feta

    • Preparation time: 10 minutes
    • Cooking time: 25 minutes
    • Total time: 35 minutes 35 minutes

    Serves: 4


    • 2 tbsp olive oil
    • 1 red onion, sliced
    • 2 aubergines, cubed
    • 2 garlic cloves, crushed
    • ½tsp dried chilli flakes
    • 400g can chopped tomatoes
    • 10 green olives, pitted and chopped
    • 1 tbsp chopped parsley
    • 100g Feta, crumbled
    • 350g Rigatoni pasta
    • 100g Feta, grated


    1. Heat the oil in a frying pan over a medium heat and sauté the onion with some seasoning for 5 minutes. Add the aubergine and cook for a further 10 minutes. Add the garlic, chilli and, after a quick stir, 100ml water and the tomatoes. Simmer for 10 minutes.
    2. Meanwhile, cook the pasta according to the instructions on the pack.
    3. Add the olives and parsley to the tomato sauce and season with black pepper.
    4. Add the cooked pasta to the sauce and serve topped with feta.

    Your recipe note

    Edit your recipe note


    Average user rating

    4 stars