Rigatoni with aubergine, tomato and basil

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By: Theo Randall From: Market Kitchen

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1. Heat half of the olive oil in a large frying pan and fry the aubergine until golden-brown on both sides. Remove and pat dry with kitchen paper.

2. In a second saucepan, soften the garlic in half of the remaining olive oil over a very low heat; then add the tomatoes and cook for 15 minutes.

3. In the meantime, chop the aubergine into small cubes and boil the pasta in a large pan of boiling salted water until tender and cooked through (according to packet instructions).

4. Add the basil and chopped aubergine to the tomato sauce and mix well.

5. Drain the pasta, drizzle the remaining oil over and add the pasta to the tomato sauce. Stir in some of the pecorino cheese (if you wish) and save a little for garnish.

6. Serve the pasta and sauce in bowls topped with more grated cheese (optional).


  • 100 ml olive oil
  • 2 aubergines, sliced into 1cm discs
  • 1 cloves garlic, finely chopped
  • 2 X 400 g tins of chopped tomatoes
  • 300 g rigatoni pasta
  • bunches basil, chopped
  • 100 g pecorino cheese, grated (optional)

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Latest Comment


MSG for RichardF6581..... Try "Aubergine funghetto" I think that might be the Aaron Craze recipe ur lookin for..

kris5843 kris5843  Posted 11 Aug 2010 6:52 PM

This was not the recipe fro Aaron Craze, it had Italian sausages.

I would really like to have the recipe I sa on TV to try

RichardF6581 RichardF6581  Posted 06 Aug 2009 1:22 PM

This was pretty good. I would have liked just a little more kick to the sauce, I might add a few chilli flakes next time.

sallly sallly  Posted 14 Jul 2009 11:41 AM

this recipe is phenomenal i recommend it

Anonymous Anonymous Posted 27 Jun 2009 3:12 PM

galvanised metal is not suitable for food use,it is toxic.why not use a large wok ???

brianH64631 brianH64631 Posted 30 Apr 2009 1:34 PM