Tomato and aubergine one-pot baked pasta from Ottolenghi Comfort (page 218) by Yotam Ottolenghi and Helen Goh and Tara Wigley and Verena Lochmuller

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute paccheri pasta for fusilloni.

  • aargle on May 03, 2026

    Made this to have as a side and thoroughly enjoyed it. I did cut the eggplant slightly smaller and added an extra chilli. It certainly doesn't serve 4 though.

  • ayse_pvq1gh on April 05, 2026

    Need to cut eggplant to smaller pieces.

  • ClaireJ55 on January 18, 2026

    We love this, so simple, but not very generous. It serves three in our house!

  • apw2020 on January 21, 2025

    Very easy and delicious, but a little bit basic.

  • Charlotte_vandenberg on October 25, 2024

    Not bad, but we were underwhelmed. Where ottolenghi’s recipes our usually packed with flavor and surprises in your mouth, we felt that this was just a decent pasta with tomato sauce.

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