Pasta and aubergine bowl

Total time: 25m
Preparation Time: 25m

For 4 people

Nutritional Information

Contains 601 Kcal, 19g Protein, 52g Carbohydrates, 34g Fat


  • Sauce
  • 80 g diced bacon
  • 1 onions, finely chopped
  • 2 aubergines, cut into cubes
  • 2.5 dl cream
  • a little pepper
  • 0.5 tsp salt
  • Pasta
  • 250 g pasta (e.g. fusilli)
  • salted water, boiling
  • 40 g grated Gruyère
  • a little flat-leaf parsley, leaves torn off
  • 40 g grated Emmental
  • Utensils
  • 4 bowls, each approx. 500 ml

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  • Sauce

    Sauté the bacon and onion in a non-stick frying pan. Add the aubergines and cook for a further 5 mins. Pour in the cream, bring to the boil, season, cover and set aside.
  • Pasta

    Cook the pasta in boiling salted water until al dente, drain and reserve approx. 100 ml of the cooking water. Add the pasta, cooking water and cheese to the sauce, mix and serve in bowls. Garnish with parsley.

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.

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