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Pasta & eggplant 'pie'


  • Preheat oven to 190°-200°C.
  • Fry the eggplant in 3-4 lots in hot oil until well coloured. Then drain on kitchen paper towels and set aside.
  • At the same time, cook the pasta in plenty of lightly salted, boiling water until al dente. Drain well and mix with the pasta sauce, pesto, 2 tbsp grated parmesan, ground pepper and the olives.
  • Arrange a layer of eggplant on the base of a springform cake tin. Top with the pasta mixture and press down firmly. Then place another layer of eggplant on top. Sprinkle with seasonings, tightly cover with kitchen foil and cook in the oven for about 30 mins.
  • When ready, allow to cool a little before carefully unmoulding from the tin.
  • Then serve with a little more parmesan sprinkled on top and a simple green salad on the side.


  • olive oil
  • 1 large eggplant, finely sliced
  • 400 gm curly shell (or another shape) pasta
  • freshly ground salt & pepper
  • 6 heaped tbsp tomato-based pasta sauce
  • 1 heaped tbsp pesto
  • freshly grated parmesan
  • 6-8 pitted black olives, finely sliced

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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