Vegan pasta alla Norma with aubergine and basil
Soft, golden aubergine in a rich tomato sauce with basil and a sprinkle of toasted breadcrumbs instead of cheese.
- Time50 mins
- LevelEasy
- Costabout £1.30 a head
- Oven220°C (200°C fan)
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oven to 220°C (200°C fan). Toss the aubergine with 2 tablespoons of the oil on a large tray. Roast for 25 minutes, turning once, until soft and golden.
25 min - 2
Meanwhile, warm 1 tablespoon oil in a pan. Fry the garlic for 1 minute, then add the tomatoes, oregano and sugar. Simmer for 20 minutes until thick.
20 min - 3
Fry the breadcrumbs in a dry pan for 3 minutes until crisp and golden. Set aside.
3 min - 4
Cook the rigatoni in salted water to the packet time, then drain.
11 min - 5
Stir the aubergine and half the basil into the sauce. Toss with the pasta.
- 6
Top with the crunchy crumbs and the rest of the basil.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.