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Photo of Pasta with eggplant, basil and pancetta by WW

Pasta with eggplant, basil and pancetta

Total Time
45 min
20 min
25 min
Brimming with the flavours of summer, this pasta dish is a real people-pleaser.



60 g, (4 slices) thinly sliced

Shaved parmesan cheese

¼ cup(s), (20g)

Cherry tomatoes

400 g

Olive oil

1 tbs


4 baby, finger variety, thinly sliced

Brown onion

1 medium, thinly sliced


2 clove(s), crushed

Tomato passata

¾ cup(s), (185ml)

Dry pasta

250 g, tortiglioni variety

Fresh basil

½ cup(s), torn


  1. Halve half the tomatoes. Heat oil in a deep non-stick frying pan over high heat. Cook eggplant, stirring, for 5 minutes or until golden and tender. Remove from pan.
  2. Add onion and garlic to pan over medium-high heat. Cook, stirring, for 5 minutes or until softened. Add halved and whole tomatoes, passata and ½ cup (125ml) water and bring to the boil. Reduce heat and simmer, uncovered, for 10 minutes or until tomatoes collapse and sauce thickens. Season with salt and pepper.
  3. Meanwhile, cook pasta in a large saucepan of boiling salted water, following packet instructions, or until just tender. Drain.
  4. Preheat grill on high. Line a baking tray with foil. Place pancetta on prepared tray and grill, turning once, for 4–5 minutes or until crisp. When cool enough to handle, break pancetta into small pieces.
  5. Add pasta and eggplant to sauce and toss gently to combine. Serve pasta sprinkled with pancetta, basil and parmesan.


SERVING SUGGESTION: Rocket leaves, plus garlic ciabatta. Toast 4 x 30g slices Italian bread. Rub the cut side of a halved garlic clove over 1 side of each piece of toast. TIP: For vegetarian pasta, you can use 200g Swiss brown mushrooms (thinly sliced) instead of pancetta. Cook mushrooms with onion and garlic.