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Overhead shot of cheesy pasta with a checked cloth

Aubergine Pasta Bake with Balsamic Tomato Sauce

Aubergine pasta bake with a balsamic tomato sauce and topped with plenty of melted cheese is a comforting and filling vegetarian dinner perfect for colder weather.
Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6 servings
Calories 419kcal


  • 1 tbsp Olive Oil
  • 2 Aubergines chopped
  • 1 Onion chopped
  • 2 cloves Garlic crushed
  • 400 g Pasta
  • 2 400g tins Chopped Tomatoes
  • 1 tsp Dried Thyme
  • 1 tsp Dried Oregano
  • 1 tbsp Balsamic Vinegar
  • 100 g Cherry Tomatoes
  • 150 g Mozzarella


  • Heat the oven to 200°C/400°. Put a pan of salted water on to get to a boil. Heat the olive oil in a large oven proof pot over a medium heat and add the aubergine and plenty of salt and pepper. Cook for 5 minutes until beginning to soften then add the onion and cook for another couple of minutes.
  • Add the garlic and cook for a couple more minutes then pour in the chopped tomatoes, thyme, oregano and balsamic vinegar. Bring to a simmer and cook for 10 minutes until thickened.
  • Add the pasta to the boiling water and cook for 8 minutes until slightly underdone. Drain then add to the tomato and aubergine mixture along with the cherry tomatoes. Stir together then tear over the mozzarella. Place in the oven 15 minutes until the cheese is melted and golden.


Nutrition information is an estimate and will vary depending on the exact ingredients used.


Calories: 419kcal | Carbohydrates: 68g | Protein: 17g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 358mg | Potassium: 831mg | Fiber: 9g | Sugar: 12g | Vitamin A: 442IU | Vitamin C: 21mg | Calcium: 209mg | Iron: 3mg