Name: Cheesy Aubergine & Tomato Spaghetti Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Cuisine: Italian
Ingredients: 250g spaghetti; 1 large aubergine, sliced; 2 tbsp olive oil; 1 onion, chopped; 2 garlic cloves, minced; 400g canned tomatoes; 1 tsp dried basil; 1 tsp dried oregano; Salt and pepper, to taste; 200g mozzarella cheese, grated; Fresh basil leaves, for garnish

Cheesy Aubergine & Tomato Spaghetti Recipe

Ines Herrmann Modified: November 12, 2023

Photos of Cheesy Aubergine & Tomato Spaghetti Recipe

How To Make Cheesy Aubergine & Tomato Spaghetti

There’s a reason why pasta is a popular favorite. It’s such a multi-purpose dish that can be enjoyed in a multitude of ways. With so many pasta ideas to choose from, your biggest challenge will be deciding on which pasta recipes to go for!

Preparation: 15 minutes

Cooking: 35 minutes

Total: 50 minutes

Serves:

Ingredients

250g spaghetti
1 large aubergine, sliced
2 tbsp olive oil
1 onion, chopped
2 garlic cloves, minced
400g canned tomatoes
1 tsp dried basil
1 tsp dried oregano
Salt and pepper, to taste
200g mozzarella cheese, grated
Fresh basil leaves, for garnish

Instructions

Preheat the oven to 200°C (400°F). Place the sliced aubergine on a baking tray, drizzle with olive oil, and season with salt and pepper. Roast in the oven for 20 minutes until golden brown.
Cook the spaghetti according to the package instructions until al dente. Drain and set aside.
In a large pan, heat 1 tbsp olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened.
Add the canned tomatoes, dried basil, and dried oregano to the pan. Season with salt and pepper. Simmer for 10 minutes, stirring occasionally.
Add the roasted aubergine to the tomato sauce and mix well. Cook for an additional 5 minutes.
Stir in the cooked spaghetti and half of the grated mozzarella cheese. Mix until everything is well combined.
Transfer the spaghetti mixture to a baking dish. Sprinkle the remaining mozzarella cheese on top.
Bake in the oven for 15 minutes or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves.
Serve the cheesy aubergine & tomato spaghetti hot and enjoy!