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Summery aubergine & tomato pasta bake

Summery aubergine & tomato pasta bake

Hints of the Sicilian pasta alla Norma but in pasta-bake form with a wonderfully easy crème fraîche topping. You can prep this ahead of time, then bake for 5-10 minutes extra from chilled.

3.5 out of 5 stars(4) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare15 mins
  • Cook50 mins
  • Total time1 hr 5 mins

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  • 3 aubergines, cut into 2-2.5cm cubes
  • 2 tsp sea salt flakes
  • 500g pack Essential Cherry Tomatoes
  • 2 tsp caster sugar
  • 2 tsp balsamic vinegar
  • 4 tbsp extra virgin olive oil
  • 2 tbsp dried oregano
  • 400g pasta (such as tortiglioni)
  • 680ml jar passata
  • 2 tbsp nonpareille capers, drained
  • ½ x 25g basil, leaves torn, plus extra to serve
  • 400ml full-fat crème fraîche
  • tbsp whole milk
  • 40g Parmigiano Reggiano, finely grated


  1. Preheat the oven to 240ºC, gas mark ­. Spread the aubergine cubes over 1-2 large baking trays so they sit more or less in one layer. Sprinkle generously with the sea salt flakes and roast for 15 minutes to dry out and colour slightly. Meanwhile, in a deep roasting tin or oven dish (about 30 x 20 x 7cm) combine the tomatoes, sugar, balsamic vinegar and tbsp oil. Roast for 25 minutes until the tomatoes are blistered. After the aubergines have had 15 minutes, stir in the remaining 3 tbsp oil and the oregano; roast for a further 15 minutes.

  2. While the vegetables are roasting, cook the pasta in salted boiling water until just al dente (a minute less than pack instructions). Drain through a colander and cool under cold running water.

  3. Remove the roasted vegetables from the oven, then reduce the temperature to 200ºC, gas mark 6. Tip the roasted aubergines into the roasting tin/oven dish of tomatoes, then add the passata, capers and torn basil leaves; season. Stir in the drained, cooled pasta until coated and saucy. In a large bowl, combine the crème fraîche, milk and ½ the cheese, then spread over the pasta (it won’t quite make a complete layer). Cover with the remaining cheese and bake for 20 minutes until bubbling and golden. Scatter over extra basil leaves to serve.


Typical values per serving when made using specific products in recipe


2,944kJ/ 706kcals



Saturated Fat












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