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Aubergine Pappardelle with Tomato-Garlic Sauce


A vibrant and flavorful Italian-inspired dish featuring tender pappardelle pasta, roasted aubergine, and a rich tomato-garlic sauce.

Cuisine: Italian-Inspired Vegan
Servings: 4-6 servings


  • 12 oz (340g) pappardelle pasta
  • 2 large aubergines (eggplants), sliced into 1/4-inch thick rounds
  • 3 cloves garlic, minced
  • 2 cups fresh tomatoes, cored and chopped (or 1 can of crushed tomatoes)
  • 1/4 cup olive oil
  • Salt and pepper to taste
  • Fresh basil leaves, chopped (optional)


  1. Preheat the oven to 400°F (200°C).
  2. Toss the aubergine slices with 2 tablespoons of olive oil, salt, and pepper on a baking sheet.
  3. Roast the aubergines for 20-25 minutes, or until they're tender and lightly caramelized.
  4. In a large skillet, heat the remaining 2 tablespoons of olive oil over medium-low heat.
  5. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
  6. Add the chopped tomatoes, salt, and pepper to the skillet. Stir to combine.
  7. Simmer the tomato-garlic sauce for 10-15 minutes, stirring occasionally, until the flavors have melded together and the sauce has thickened slightly.
  8. While the sauce is simmering, cook the pappardelle pasta according to package instructions. Don't drain yet, we need a bit of the water.
  9. Combine the cooked pappardelle pasta with the roasted aubergines and tomato-garlic sauce. Toss everything together to combine, add 3 or more tablespoons of the pasta water.
  10. Simmer the whole for 5 minutes, the starch from the pasta will bind and create a beautiful creamy dish.

Suggested Drinks

Chianti: A medium-bodied Italian red wine with bright acidity, moderate tannins, and flavors of cherry, plum, and a hint of spice that pair nicely with the rich flavors of the aubergine and tomato-garlic sauce.

Pinot Grigio: A crisp and refreshing white wine with citrus and floral notes that complement the bright, herbaceous flavors of the basil and the pasta.

Non-Alcoholic Option

Freshly Squeezed Lemon Juice: A tangy and revitalizing drink that cuts through the richness of the aubergine and tomato-garlic sauce. 

Sparkling Water With a Splash of Lemon or Lime: A refreshing and bubbly beverage that cleanses the palate between bites.