Aubergine Pasta Sauce

Today I just tried something entirely new and it turned out so good that I just have to share the recipe with you! I have been looking for ways to use my favourite veggie aubergine many times (please share your tips below!) and I have failed even more times (burning them on the grill for instance). But this time I succeeded big time!





1 Aubergine
1 handful cherry tomatoes
1 can mashed tomatoes
1 cup grated parmesan cheese
2 garlic cloves
fresh basil
salt, pepper, chilli
olive oil


optional: feta cheese to serve


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  1. Chop all the fresh ingredients into pieces – the aubergine can be about 2×2 cm big, the cherry tomatoes into halves, the garlic into small chunks.
  2. Heat a pan to 3/4 heat, add 3 tbsp of olive oil, pour in the aubergine and add about 1 tsp salt and 2 cups of water. Cover the pan and let it fry for at least 10 minutes. Stir from time to time and add water if needed until the aubergines dissolve into a creamy sauce.
  3. Add the garlic, the mashed tomatoes and the cherry tomato halves.
  4. When the tomatoes get soft, you can add the parmesan. Stir until the cheese melts entirely.
  5. After a few minutes you can season the mixture with salt, pepper and basil leaves. I like my sauce spicy, so I add a lot of chilli too, but that’s up to you.

Serve it all with pasta and a fresh salad. I like to add more fresh basil leaves on top, and if you like feta cheese, you can top the sauce with pieces of feta. Enjoy!