Eggplant and Goats Cheese Pasta

    55 minutes

    Delicious and hearty; pasta, eggplant, mushrooms and goat cheese all mixed together and served hot to make a simple but delicious meal. For a vegetarian version change out the chicken stock.

    127 people made this

    Serves: 6 

    • 500g rigatoni pasta (or penne)
    • 3 tablespoons olive oil
    • 1 large onion, diced
    • 2 cloves garlic, sliced
    • 250g fresh mushrooms, coarsely diced
    • 1 eggplant, cut into 1cm cubes
    • 850g tinned crushed tomatoes in puree
    • 1/2 cup (125ml) chicken stock
    • 15 kalamata olives, pitted and diced
    • 1 teaspoon dried thyme
    • 1 1/2 teaspoons salt
    • 1/4 teaspoon chilli flakes
    • 250g goats cheese, cut into large chunks

    Preparation:10min  ›  Cook:45min  ›  Ready in:55min 

    1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
    2. Heat olive oil in a large saucepan over medium low heat. Saute onion and garlic until soft and translucent; about 5 minutes.
    3. Increase heat to medium high. Stir in mushrooms and cook until lightly browned; about 5 minutes.
    4. Stir in the eggplant and cook 5 minutes. Stir in the tomatoes, chicken stock and olives.
    5. Season with thyme, salt and chilli flakes. Bring to a boil. Reduce heat, cover and simmer 30 minutes or until eggplant is tender.
    6. Toss with pasta and goats cheese.

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    Reviews in English (93)


    As I made the sauce I kept thinking "what is the big deal about this?" I wasn't impressed at all. So I threw in alot more seasoning (Italian spices, and basil). Once the goat cheese hit the rigatoni and it started to melt into the sauce it became a much better recipe. The goat cheese make it worth it the effort. This recipe makes alot and is really rich.  -  16 Sep 2006  (Review from Allrecipes USA and Canada)


    Fabulous! Minor alterations: Served this with whole wheat pasta, heavier on the garlic and red pepper, used vegetable stock and leftover roasted eggplant. I also left out the olives.  -  11 Sep 2005  (Review from Allrecipes USA and Canada)


    I doubled the amount of mushrooms to 16 ounces, added in several handfuls of chopped, fresh spinach, reduced the oil by half and added some red wine and red pepper flakes for heat. The tomatoes I used had Italian spices added already. Instead of goat cheese, I used Boursin gourney cheese with herbs, which is what I had on hand. When it melted along with the sauce, it tasted very much like La Madeleine's tomato basil soup, with chunky veggies in it, of course. I served it over whole grain rotini pasta. Even my husband liked it a lot, even though there wasn't any meat in it. Thanks for the recipe!  -  15 Feb 2007  (Review from Allrecipes USA and Canada)