One-pot aubergine pasta

One-pot aubergine recipe

This aubergine and pasta one pot wonder is ready in just 35 minutes. It's the hearty family warmer you've been searching for.

Prep time: 10 minutes

Cook time: 25 minutes

Servings: 2 people


  • 1 tbsp olive oil
  • A handful of fresh basil, leaves roughly chopped
  • 1/2 lemon, zested
  • 450ml vegetable stock
  • 1 x 400g tin chopped tomatoes
  • 150g orzo or Fusilli pasta
  • 1/2 aubergine, cut into 1cm cubes
  • Pinch chilli flakes
  • 2 tbsp thyme leaves
  • 1 dried bay leaf
  • 1 garlic clove, crushed
  • 1 small onion, sliced
  • Parmesan shavings, to serve


Heat the oil in a pan over a medium heat. Add the onion with a pinch of salt and cook for 5-7 minutes, stirring occasionally, until softened.

Add the garlic, bay leaf, thyme and chilli.

Cook for 2 minutes.

Add the aubergine and cook for 3 minutes, stirring occasionally.  

Stir in the orzo, tomatoes, stock and lemon zest. Bring to the boil, then reduce the heat.

Simmer for 12 minutes, or until the aubergine and orzo are cooked through.

Stir in the basil and season to taste. To serve, divide between large bowls and scatter over the cheese shavings, extra basil and freshly cracked black pepper.