Aubergine pasta bake recipe
 Making this pasta on the stove saves you using an energy-hungry oven. The bake gets finished off under the grill, but if you don’t have one you can just stir through the mozzarella until melted. This recipe is part of a Vegetarian budget meal plan for two. In March 2023, this recipe was costed at an average of £2.65 when checking prices at three UK supermarkets. It is designed to be made in conjunction with a low-cost store-cupboard. 2 tbsp olive oil1 aubergine, cut into 2cm/¾in cubes2 garlic cloves, finely chopped400g tin chopped tomatoes½ tsp dried mixed herbs150g/5½oz penne pasta (or other pasta shapes)125g/4½oz mozzarella cheese5g/⅛oz fresh parsley, finely chopped, to servesalt and ground black pepper 2 tbsp olive oil 1 aubergine, cut into 2cm/¾in cubes 2 garlic cloves, finely chopped 400g tin chopped tomatoes ½ tsp dried mixed herbs 150g/5½oz penne pasta (or other pasta shapes) 125g/4½oz mozzarella cheese 5g/⅛oz fresh parsley, finely chopped, to serve salt and ground black pepper Method Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes).Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer.Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water.Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce.Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Heat the oil in a large, non-stick frying pan over a medium heat. When hot, add the aubergine cubes and fry, turning the cubes often, until golden-brown and tender (about 10 minutes). Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Add the garlic and fry, stirring, for a further 2–3 minutes until fragrant. Add the mixed herbs and the tomatoes, season with salt and pepper and turn down to a simmer. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Meanwhile, bring a pan of salted water to the boil and cook the pasta according to packet instructions until al dente. Drain the pasta, reserving a cup of the cooking water. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Stir the pasta into the aubergine sauce, along with a few splashes of the cooking water so that you have a lovely wet sauce. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve. Preheat the grill. Transfer the pasta to a small baking dish. Tear the mozzarella into pieces and scatter over the pasta. Place under the grill for 5–6 minutes, or until melted and bubbling at the edges. Sprinkle with the parsley and serve.