Eggplant and Goats Cheese Pasta

Eggplant and Goats Cheese Pasta


125 people made this

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.


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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