Picture of Cheesy Tomato & Eggplant Pasta Bake

Cheesy Tomato & Eggplant Pasta Bake

A pasta bake is the ultimate comfort food and a perfect family meal all year round. This cheesy tomato and eggplant pasta bake takes just 20 minutes to prepare then 50 minutes in the oven. Even if you're not a fan of the bake, you will be after this.
Prep Time 20 minutes
Cook Time 55 minutes
Course Main Course, Pasta
Cuisine Italian
Servings 4



  • 250 g macaroni pasta cooked, drained
  • 3 tablespoons olive oil
  • 1 large brown onion finely chopped
  • 1 medium eggplant diced
  • 1 punnet of cherry tomatoes
  • 1 tablespoon plain flour
  • 500 g can SA Gourmet Food Co Tomato Condensed Soup
  • 2/3 cup light thickened cream
  • 1 cup grated mozzarella cheese and 1/2 cup of parmesan combined



  • Preheat oven to 200C/180C fan-forced. Grease an 8-cup capacity ovenproof dish. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender.
  • Drain. Transfer pasta to oven-proof baking dish.
  • Toss the eggplant, tomatoes and onion with 3 tablespoons olive oil and sprinkle with salt and pepper. Spread on the baking sheet and roast until the eggplant is golden brown and tomatoes are tender, 25 to 30 minutes.
  • Meanwhile heat oil in a non-stick frying pan over medium heat until sizzling. Add onion and cook for 3 minutes until softened. Add flour to the frying pan. Cook, stirring, for 1 minute. Combine soup and cream. Bring to the boil.
  • Transfer baked eggplant and tomatoes to baking dish. Pour soup mixture over pasta. Add 3/4 cup cheese blend. Stir until well combined.
  • Top with remaining cheese. Bake for 20 minutes or until golden. Serve.
Keyword condensed tomato soup