Eggplant Stuffed with Pasta in tomato sauce

Eggplant Stuffed with Pasta in tomato sauce

By 03/08/2014

It is August, the month of outdoor summer parties, barbecues and picnics. And this is the time of year when I am lucky enough to be blogging from my garden in Italy, have the odd swim in the sea, eat plenty of fresh fruit and veg and be inspired with new recipes.

Like this one which I spotted in a magazine my mum bought and never managed to read. The kitchen resembles a hot sauna. All she seems to be doing is making passata every single day. There are so many tomatoes this year and it would be a shame if they went to waste!

These stuffed eggplants are a great idea if you are having a party. They look ever so cute, so Italian and they are truly delicious.

A "pasta al forno", a classic Italian oven cooked pasta with a twist.

  • Prep Time : 30 minutes
  • Cook Time : 45 minutes



Wash the eggplant. Slice them in half lengthways and using a small knife make some deep cuts in the pulp. Season with salt and pepper, drizzle with olive oil and cook them in a hot oven at 200 C for about 20 minutes until soft.

sliced eggplant

Let the eggplant cool down then remove the pulp with a teaspoon making sure you don't pierce the outer shell.

removing pulp

Chop the onion finely and stir fry it in a pan with 2 tbsp of olive oil. Add the cooked eggplant flesh and a handful of chopped basil leaves. Season with salt and pepper. Add the tomato sauce and cook for 5-8 minutes.

adding tomato sauce

Cook the pasta in salty water for 2 minutes less than it states on the packet. Drain, add the pasta to the sauce. Dice the mozzarella and add 3/4 of it to the pan with 2 tbsp of olive oil. Stir well.

adding mozzarella

Stuff the eggplant with the mixture

stuffed eggplant with pasta

Add the remaining mozzarella on top and sprinkle with plenty of grated Parmesan cheese

stuffed eggplant with pasta

Put it in the oven under the grill mode and cook at 190C for about 10 minutes. Garnish with basil leaves. You can drizzle some more olive oil before serving if you wish.

stuffed eggplant with pasta

stuffed eggplant with pasta

As I have used some leftover passata for this dish I am submitting this dish to the No Waste Food Challenge. Normally hosted over at Elizabeth's Kitchen Diaries, it is being guest hosted by Laura this month over at I'd Much Rather Bake Than ... . Also this is going to Tasty Tuesdays and Recipe of the Week and to Ren's Simple and in Season hosted this month by Elizabeth Kitchen Diaries.

Elizabeth from Elizabeth's Kitchen Diary is hosting Ren's Simple and in Season this month and it is certainly courgette season.

- See more at:

Elizabeth from Elizabeth's Kitchen Diary is hosting Ren's Simple and in Season this month and it is certainly courgette season.

- See more at:

Elizabeth from Elizabeth's Kitchen Diary is hosting Ren's Simple and in Season this month and it is certainly courgette season.

- See more at:

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19 Responses to Eggplant Stuffed with Pasta in tomato sauce

  1. Linda

    What a wonderful recipe. My husband would love this. Hope you are having a great Sunday.

    • Alida

      Thank you Linda, I had it for lunch yesterday. Love it!

  2. Diana


    I cannot keep up with all of the fab recipes you write about! I want to try them all! I love the way you prepared the eggplant….never thought of doing it that way. I tried your Vientta last night! It was a TOTAL hit! Thank you!!! Buona domenica!!!!

    • Alida

      Grazie per aver provato la Viennetta! I am really pleased you enjoyed it!
      It is my sister’s birthday coming up so I thought I might make is for her, maybe round shaped like a proper birthday cake!

  3. gloria

    This is an amazing and delicious recipe!!!

  4. Laura

    I have never tried aubergine before but your beautiful pictures and combination of flavours makes me want to all the more. A fab idea for using up passata too which I know is used in lots of dishes so a lot of people must end up with an open container =)

  5. Laura

    Hi again, I tried adding your link to the No Waste Food Challenge linky but it wouldn’t work for me either because the URL is too long. I will definitely add it to the round up though and I’m ever so sorry it won’t work.

    • Alida

      Thank you Laura 🙂

  6. Elizabeth

    Beautiful! I bet your Mum’s passata is simply stunning too! This dish sounds amazing, thank you for linking up with the No Waste Food Challenge and Simple & in Season. 🙂

  7. Dottie Sauchelli Balin

    Dear Alida, What an easy, healthy, and delicious dish this must be. I love the way you show us the way to prepare your recipes with the pictures. When I saw that pot filled with the pasta, the sauce, and the cut up mozzarella, I could just have had that alone…incrediable! Love the way the eggplant looks with the filling in it, very appetizing and they look like little boats filled with fabulous ingredients. I can imagine how hot your kitchen is in Italy, but one good thing is after you cook, you can swim in the sea. Extraordinary! Thanks for sharing this wonderful feast with us! Enjoy your Sunday in Italy! Dottie 🙂

  8. Alison

    I always wonder what to do with aubergines, I really like this idea, will have to try it. It looks gorgeous

    • Alida

      Thank you Alison!

  9. Alida

    Good tip from your mum! I know it is not always easy to get fresh tomatoes. I used canned ones too and you can make perfectly good sauces with them too 🙂

  10. Kate - Gluten Free Alchemist

    What a great idea….. stuffing the aubergine with pasta!! Aubergine is such a wonderful vegetable…. this looks delicious!

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  13. Emily @amummytoo

    These are BEAUTIFUL and so, so yummy looking. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂

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