Jamie Oliver Pasta Aubergine

You know those meals that make your kitchen smell like an Italian courtyard at 6 p.m.? This is one of them. A bit tomatoey, a bit smoky, slightly sweet from slow-cooked onions — and that aubergine? Oh, it’s the kind of soft you only get when you stop rushing and let it take its time.

I first made a version of this after a market trip where I got too excited and bought three aubergines “because they looked pretty.” I had no plan. No meat in the fridge. Just some sad ricotta and half a basil plant that had seen better days. Somehow, that turned into one of the best pasta bowls I’ve ever eaten.

It’s not fancy. It’s not fast food. But it is the sort of dish that makes you sigh with every bite.

Why You’ll Love It

• Aubergine goes silky and rich when fried — no bitterness, all melt
• The sauce comes together in one pan, easy as anything
• Ricotta on top makes it feel a little posh with zero effort
• Naturally vegetarian, but super satisfying
• You’ll probably have leftovers — and they’re even better the next day
• Basil brings a freshness that lifts the whole thing

Ingredients

• 1 small onion
• 2 garlic cloves
• ½ bunch fresh basil
• 2 aubergines
• 4–6 tablespoons olive oil
• 1 x 400g tin chopped tomatoes
• 500g rigatoni pasta
• 80g ricotta cheese
• Salt and black pepper, to taste

How to Make It

Start soft with aromatics:

Peel and finely chop the onion and garlic. Add 3 tablespoons of olive oil to a large pan over medium heat. Toss in the onion, garlic, and chopped basil stalks. Let it sweat gently for about 7 minutes until fragrant and golden at the edges — it should smell sweet, not sharp.

Build your tomato base:

Pour in the chopped tomatoes, season with salt and pepper, and stir. Let the sauce bubble gently for about 20 minutes, uncovered. It should thicken slightly and darken in colour. If it spits, lower the heat and give it a stir now and then.

Get the aubergine golden:

While the sauce simmers, slice the aubergines into chunky half-moons or 2cm slices. Heat the rest of the olive oil in a separate pan and fry the slices in batches until golden and soft. Don’t rush — they need time to soak up the oil and become melting inside.

Combine the flavours:

Once the aubergines are ready, gently fold them into the tomato sauce along with most of the basil leaves (save a few for garnish). Let them simmer together for 5 minutes so everything gets friendly and well acquainted.

Boil your pasta like a pro:

Bring a big pot of water to a rolling boil, salt it generously, and cook the rigatoni until al dente. Drain and reserve a small mug of pasta water, just in case.

Toss it all together:

Stir the cooked pasta into the aubergine-tomato sauce. If it looks too thick, add a splash of pasta water. You want it glossy and saucy, not dry.

Finish with cheese and fresh basil:

Spoon into bowls, crumble over ricotta while it’s still hot so it melts slightly, and scatter with those last few basil leaves. Serve with wine, bread, or nothing — it’s complete all on its own.

Common Mistakes and How to Dodge Them

Why’s my aubergine bitter?
You probably didn’t cook it long enough. Aubergine needs oil, time, and patience — fry it until completely tender.

My sauce tastes flat. Help!
Salt, always. And a drizzle of olive oil at the end can help round it out. Good tomatoes make a huge difference too.

The pasta’s too dry.
Add a splash of the reserved pasta water — it loosens everything and helps the sauce cling better.

Ricotta just sits on top and looks sad.
Crumble it while the pasta’s still piping hot so it softens into little creamy clouds.

Storage and Reheating

Fridge: Keeps in the fridge for 3–4 days.
Reheat: Gently in a pan with a splash of water or olive oil. Microwave’s okay, but stir halfway so it heats evenly.

Freezer: Technically yes, but the aubergine might go a bit mushy. Still tasty though. Wrap tightly and reheat in the oven if possible for best texture.

Frequently Asked Questions

Can I make this vegan?
Yep — just skip the ricotta or swap it for a dollop of cashew cream or a vegan soft cheese.

Can I roast the aubergine instead of frying?
You can! Slice, brush with oil, and roast at 200°C until soft and golden. Less oily, still delicious.

What pasta shapes work best?
Rigatoni is ideal — those tubes catch all the sauce. Penne, fusilli, or shells are good swaps.

Can I add more veg?
Sure. A few chopped courgettes or roasted peppers go nicely, but keep it balanced. Let the aubergine stay the star.

Nutrition Facts (Per Serving):

• Calories: ~520 kcal
• Fat: 21g
• Carbs: 65g
• Protein: 14g
• Sodium: 340mg
• Sugar: 7g