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“Pasta and Aubergine Bake”
1hr 45mins

Ingredients Nutrition


  1. Heat the oven to 375F/190C/Gas Mark 5-6. Grease an ovenproof dish or two individual dishes. Trim, wash and slice the aubergine and put into a colander, sprinkle with salt, stand the colander on a plate, and leave for about an hour to drain out the bitter juices.
  2. Cook the pasta in boiling salted water with 1/2 tsp vegetable oil until just tender (al dente), about 10 minutes, or as instructed on the packet. Drain the pasta.
  3. Peel and chop the onion and fresh garlic. Wash and chop the fresh tomatoes. Heat 2 tbsp oil in a frying pan and fry the onion, garlic and aubergine slices until softened and lightly golden, turning the slices to colour both sides, adding a little more oil if needed. Stir in the chopped tomatoes, tomato puree or ketchup, herbs, cayenne pepper and pepper sauce (if used), sugar, salt, and pepper. Add 2 tbsp juice from the canned tomatoes or cold water, and simmer gently for 5-10 minutes until the vegetables are soft and the sauce is nice and thick. Add a little more liquid if necessary.
  4. Put a layer of the vegetable mixture into the dishes, then a layer of pasta, and then continue to alternate the layers until they are all used up, finishing with a vegetable layer. Sprinkle with grated Cheddar or Edam, and top with Parmesan. Bake for 20 minutes in the hot oven, until the cheese is melted and golden.

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