Beef & Aubergine Pasta

This recipe works in combination with: Chilli Pasta Bake. This recipe features in these meal plans: Super Cheap Eats.

A hearty and filling pasta dish with a beef, tomato and aubergine sauce.


  • 1/2 large onion (approx 210g each), finely chopped
  • 200g of value tinned chopped tomatoes
  • 1/2 a 400-500g pack of value minced beef
  • 1 medium aubergine, cut into 1cm pieces
  • 160g of value pasta shapes
  • 1 clove of garlic, crushed
  • 1 tbsp vegetable oil
  • 150ml vegetable stock, prepared according to the packet instructions
  • 1 tbsp tomato puree
  • Serves: 2
  • Course: Main Course
  • Preparation time: 10 mins
  • Cooking time: 30 mins
  • Price per person: £1.02
  • Store cupboard: Basic
  • Calories per serving: 771
  • 5-a-day per serving: 2.6
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Beef & Aubergine Pasta photo

1070 cooks think so


  1. Heat 1 tbsp oil in a saucepan and fry the aubergine for 3-4 minutes, or until it begins to brown. Add the onion and garlic and fry for 2-3 minutes, or until the onion is soft, then remove from the pan and set aside.
  2. Add 1 tbsp olive oil to the pan (if necessary) and fry the minced beef for 5-6 minutes, or until browned.
  3. Return the fried aubergine, onion and garlic to the saucepan and stir in the chopped tomatoes, mixed herbs, tomato purée and stock. Bring to the boil and simmer for 15-20 minutes, or until the sauce develops a thicker consistency. Season to taste with salt and pepper.
  4. Meanwhile, cook the pasta according to the packet instructions.
  5. Toss the pasta with the cooked sauce, top with the Parmesan cheese and serve immediately.

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