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Aubergine and pepper pasta bake recipe

Aubergine and pepper pasta bake recipe

34 ratings

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  • Serves 4
  • 15 mins to prepare and 30 mins to cook
  • 652 calories / serving
  • Vegetarian


  • 2 aubergines, diced
  • 1 red onion, peeled and roughly chopped
  • 6 garlic cloves, kept whole
  • 4 tbsp olive oil
  • 2 red peppers –deseeded and chopped
  • 4 vine tomatoes, chopped
  • 2tbsp sun dried tomatoes, roughly chopped
  • 300g free from penne pasta
  • salt
  • freshly ground pepper
  • 3 slices of free from bread
  • 50g cheddar cheese
  • 4tbsp fresh mint, roughly chopped
  • 100g black olives, pitted
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    26g 36%
  • Saturates

    6g 30%
  • Sugars

    13g 15%
  • Salt

    1.7g 28%

of the reference intake
Carbohydrate 80.8g Protein 18.1g Fibre 10.8g


  1. Heat the oven to 220˚C/ 425˚F / Gas mark 7. Line a tray with nonstick baking paper. Toss the aubergines, onion, garlic and peppers with the olive oil. Season with salt and freshly ground black pepper. Roast for 30 minutes or until the vegetables are tender. (This can be done a day ahead.) Add the tomatoes, sundried tomatoes, then season again.
  2. Cook the pasta according to the packet instructions. Place the bread in a food processor and whizz together to make breadcrumbs. Add the cheese and process again to combine. When the roasted vegetables and pasta are cooked mix together. Transfer to an ovenware dish. Sprinkle the top with the cheese breadcrumbs. Bake for 10-15 minutes or until the top is brown. To serve the stylish way: Garnish with fresh mint and olives. Serve immediately.

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