Tomato and Aubergine Covered-Pan Pasta

Cook What the Market Offers

2 generous pasta bowls · Active 15 min · Total 40 min

Small aubergine cubes soften in a tomato sauce while short pasta cooks in the same covered pan. This is useful when a full pot of boiling water would fill both the stove and the washing-up bowl. The liquid is measured for the pasta, with a small reserve available because lids and burner sizes vary.

Jump to ingredients

Tomato and aubergine spiral pasta cooked in a covered skillet.

Small cubes make the difference

Aubergine needs time and moisture to become tender. Cut it into half-inch cubes so the centers soften before the pasta finishes. Browning adds flavor, but this is not a recipe that depends on frying every surface in a deep layer of oil. A splash of water after the first browning helps release the cooked bits and starts softening the vegetable.

Read the pan, not just the clock

Short pasta shapes do not all absorb water at the same rate. Begin with the measured hot water, keep the pan at a gentle simmer and stir every few minutes so nothing sticks underneath. When the pasta is nearly ready, look for a loose sauce that slides between the pieces. Add a tablespoon or two of hot water if it looks dry while the pasta still has a hard center. If the sauce is loose once the pasta is tender, leave the lid off briefly. Rest for two minutes before adding basil: the sauce thickens as it settles.

Ingredients

  • 1 small aubergine, cut into 1/2-inch cubes (250 g)
  • 1 1/2 tablespoons olive oil (22 ml)
  • 1 small onion, finely chopped (100 g)
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried oregano
  • 1 can chopped tomatoes, 14 oz (400 g)
  • 6 oz short pasta such as fusilli (170 g)
  • 1 1/4 cups hot water (300 ml), plus 2–4 tablespoons if needed
  • 1/2 teaspoon fine salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons torn basil leaves (5 g)
  • 2 tablespoons finely grated Parmesan (15 g)

Set out

10-inch deep skillet with lid (25 cm; at least 2.5 liters), Wooden spoon, Measuring jug

Allergens

Wheat, Milk. Check labels and substitutions.

Make it

  1. Heat oil in the deep skillet over medium-high heat. Add aubergine and onion. Cook 7–8 minutes, stirring occasionally, until onion softens and aubergine has golden edges. Add 2 tablespoons of the measured hot water and scrape the pan.
  2. Stir in garlic and oregano for 30 seconds. Add tomatoes, pasta, remaining measured water, salt and pepper. Bring to a simmer, cover and reduce to medium-low.
  3. Cook 12–16 minutes, stirring every 3 minutes, until pasta is tender and aubergine is soft. Add extra hot water 1–2 tablespoons at a time if the pan dries before pasta is cooked. If too wet once tender, simmer uncovered 1–2 minutes.
  4. Remove from heat, cover and stand 2 minutes. Fold through basil, divide between bowls and finish with Parmesan.

Keep room to stir

Choose a deep pan of at least 2.5 liters. A shallow frying pan can overflow when the sauce bubbles and gives too little room to stir pasta from the bottom.

A useful detail

Use ordinary dried pasta, not fresh pasta or quick-cook shapes. Gluten-free pasta may need a different amount of liquid and is not a direct swap in this method.

Another way

  • Add 1 tablespoon drained capers (10 g) with the tomatoes for a briny finish.
  • Replace Parmesan with 2 tablespoons crumbled feta (20 g), using only 1/4 teaspoon salt in the sauce.

Keep it well

Cool promptly in shallow containers and refrigerate within 2 hours, or 1 hour above 90°F/32°C, at 40°F/4°C or below for up to 3 days. Reheat with a little water to 165°F/74°C.

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