Try this pasta alla norma, then check out more aubergine recipes such as our caponata spaghetti and ratatouille. Also try making your own gluten-free pasta to use in this recipe.

We've also got more healthy pasta recipes to try, including healthy salmon pasta, green linguine and healthy gnocchi.


  • 1 small aubergine, cut into 3cm cubes
  • 2 tsp extra-virgin olive oil
  • ½ onion, finely chopped
  • 1 large clove garlic, crushed
  • a pinch dried chilli flakes
  • 400g tin plum tomatoes
  • 150g gluten-free penne
  • 20g parmesan (or veggie alternative), finely grated
  • a handful of leaves basil


  • STEP 1

    Put the aubergine into a large bowl and toss with the olive oil. Heat a non-stick frying pan over a high heat and tip in the aubergine. Cook, tossing regularly, for 5 minutes or until the aubergine is charred. Tip into a bowl.

  • STEP 2

    Turn down the heat and fry the onion with a splash of water for 5 minutes or until translucent (add a little water if it starts to catch). Add the garlic and chilli, and cook for 2 minutes, then tip in the tomatoes and ½ a tin of water. Season well and use a masher to break up the large tomato pieces. Tip the aubergine back in and simmer gently for 20-30 minutes or until thickened and the aubergine is soft.

  • STEP 3

    Cook the pasta following pack instructions, then drain well, reserving some of the cooking water. Tip the pasta into the sauce and toss well, adding a little pasta water if it’s too thick. Add ¾ of the cheese and toss well, divide between bowls then top with the remaining cheese and the basil.

Check out more of the best aubergine recipes

Fish-fragrant aubergines

We've also got plenty more gluten free recipes, including no-churn banana ice cream...

No-churn banana ice cream

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