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Eggplant and rocket spaghetti

Serves: 6
Prep: 15
Cook: 25

    A quick meal that’s bursting with flavour, this dish is packed with wholegrains, and high in fibre and iron.


    • 2 tbs olive oil
    • 1 onion, finely chopped
    • 2 garlic cloves, finely chopped
    • 350g eggplant, trimmed, finely diced
    • 600ml tomato passata sauce
    • ⅓ cup vegetable stock
    • ½ cup basil leaves, chopped
    • 250g cherry tomatoes, halved
    • 250g wholemeal spaghetti
    • ¼ cup pine nuts, toasted
    • 50g feta cheese reduced fat, crumbled
    • 25g wild rocket leaves


    1. Heat oil in a large non-stick frying pan over medium heat. Add onion and garlic. Cook, stirring often, for 3 minutes. Increase to medium-high. Add eggplant. Cook, stirring often, for 5 minutes. Stir in tomato sauce, stock and basil. Reduce heat, cover and simmer for 15 minutes until eggplant is tender. Stir through cherry tomatoes.
    2. Meanwhile, cook spaghetti in a large saucepan of boiling salted water for 15 minutes or until tender, then drain and return to pan.
    3. Add eggplant mixture to spaghetti. Gently toss to combine over low heat. Spoon onto serving plates. Sprinkle with toasted pine nuts and feta. Serve with wild rocket.


    • Passata is a special formulation of pureed tomatoes and can be found with the pasta sauces in your supermarket.

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