Family dinners: Aubergine and Mozzarella Pasta

I’m sharing one of my favourite vegetarian meals – tomato sauce, aubergines and  mozzarella make a heavenly combination! Quick pasta dishes are my family’s midweek favourites! This simple aubergine and mozzarella pasta recipe is a real family favourite. I like mine a little spicy so usually add dried chilli flakes on my portion. I usually put the ingredients to my trusty slow cooker around lunchtime. Or it’s ready in under 30 minutes if using a pan, so it’s perfect for busy weeknights!

Aubergine and Mozzarella Pasta

Aubergine and Mozzarella Pasta


  • 1-2 red or white onions, chopped finely 
  • 2 medium aubergine chopped finely (or into 1cm cubes)
  • 2-3 cloves of garlic crushed or finely diced
  • 2 x 400 g tin chopped tomatoes
  • 2 tablespoon balsamic vinegar
  • Salt and pepper, dash of dried oregano & thyme
  • 500 g pasta you could make this with any shape, but I like it best with penne
  • 2 dl double cream
  • basil leaves roughly torn
  • 2 balls mozzarella teared roughly


  • I usually use my lovely slow cooker as it takes less supervising, but a pan works equally well, and is obviously quicker too! Add the chopped onion,  garlic, aubergine, spices, chopped tomatoes and balsamic vinegar.
  • Cook in the slow cooker for 4-5 hours in medium heat (or 20mins in a pan)
  • Cook the pasta according to the packet instructions / your own preferences.
  • Drain the pasta and tip the sauce in, stirring thoroughly to coat the pasta in the sauce.
  • Finally, add the basil leaves and mozzarella and stir again. There should be just enough heat in the pan to warm and slightly soften the mozzarella. And then just enjoy!


I'm Susanna, the editor of SHnordic. I post about interiors, style picks & beauty finds, and I hope you will find something that you'll love on my shop my style page! Please note that my blog also features some affiliate links, which means I receive a small percentage per click at no extra cost to you.

Shop my instagram