Spicy Aubergine Spaghetti


Serves 1

  • 1 aubergine, diced
  • 1½ tsp olive oil
  • 2 cloves garlic, peeled and crushed
  • ½ red chilli, deseeded and finely chopped
  • 1½ tsp tomato purée
  • 150g tinned chopped tomatoes
  • 1½ tsp red wine vinegar
  • 45g dried spaghetti
  • 1 small bunch basil, leaves torn
  • Salt and pepper
  • 50g ricotta


Tip the aubergine into a bowl, cover with clingfilm then microwave for 5-6 minutes until softened. Meanwhile heat the oil in a saucepan over a medium heat, add the garlic and chilli and fry gently for 2 minutes until softened. Add tomato purée, fry for a minute then add the tomatoes, vinegar and aubergine to the pan. Bring to a simmer then cover and cook for 5 minutes.

Meanwhile cook the pasta according to the packet instructions then drain, reserving a little of the pasta water.

Add the pasta to the sauce, toss together then loosen slightly with a little of the reserved pasta water. Remove the pan from the heat, stir through the basil and season to taste. Pile into a serving bowl, dot the ricotta over the top and dive in.

  • Family friendly


  • This recipe is great for batch cooking. Make double or triple the recipe for the sauce (without the pasta, basil or ricotta) then divide into portions and freeze some for later use.

The best way to freeze the sauce is to leave it to cool completely then spoon portions into individual freezer bags. Lay on a tray and freeze flat. By freezing the sauce in a flat sheet rather than a solid block (in a deep plastic container) it’ll defrost far more quickly and also take up less freezer space.

  • If you want to make this family friendly, leave out the chilli at the start of the recipe. Instead, sprinkle finely chopped chilli over the finished dish for those who like a kick.

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