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Spicy Farfala Pasta with Aubergines & Tomatoes

My mom’s flight was cancelled on Tuesday, due to heavy winds in NL, so she was booked on a flight back home yesterday.  She arrived safely and all is well, I was sad to see her go.  🙁  So, things will slowly  start to get back into the routine mode, with a slight change this year.  I will start working part time as of next week, which I am very happy about, and I also made a couple of New Year resolutions.   I am planning on seeing them through, and hoping that I reach the goals that I have set for 2019.

The past couple of years have been hard on myself and my husband, and the one thing that I did which was wrong is to bring into the New Year whatever problems we had from the past year.  This year I promised myself I will not do it anymore, I need to be more positive about life, and it’s challenges. Before I started the blog I used to sit on the couch all day and feel sorry for myself, I felt so disappointed in myself and life and I refused to accept some things.  But now enough, this is a new year, new goals and a new perspective on life…some of my friends always tell me to look upwards and onwards, and this is exactly what I plan on doing. 🙂  (I think that it’s time to get back to food blogging) 


Back to the recipe post of the day, this is a delicious Vegetarian dish that I think you might enjoy making and eating!!  Aubergines, just love them, especially when I also add tomatoes, I love the color combination of dark purple from the aubergines, a vibrant red from the tomatoes and green from the chives.  You might even say this looks like a colorful painting. 🙂

It took me about 35 minutes to prepare this meal, and since we are a one salary income,  this is definitely a budget friendly recipe. 🙂  I try to buy Organic Vegetables but everyone already knows they are a bit expensive, but if my budget permits I do prefer to shop Organic. 🙂




  • 1 Aubergine cut into cubes
  • 500 grams Farfala Pasta
  • 150 grams Grape/Cherry Tomatoes
  • 1/2 teaspoon Hot Red Pepper Flakes
  • 3 cups Vegetable Oil frying
  • 2 tablespoons Olive Oil
  • Chives for topping
  • Salt


  • Cut Aubergines into cubes and place into a bowl filled with salted water. Drain before frying.
  • Cut Cherry Tomatoes into halves and set aside.
  • Bowl pasta in salted water as mentioned on package.
  • In a large sauté pan add in the vegetable oil and fry aubergines until texture is tender. Set aside when ready.
  • In a smaller sauté pan add in olive oil, hot pepper flakes along with the cherry tomatoes. Sauté for 10 minutes or until tomatoes are ready.
  • Drain pasta and add into the pan with the tomatoes. Mix thoroughly until ingredients are combined.
  • Add into the pasta mix the aubergines and continue mixing. Sprinkle a dash of salt and mix.
  • Place into a bowl and top with chives, and parmesan cheese.



  1. I'm going to be making this soon. Looks delicious!!
  2. Looks so beautiful & delicious!
  3. I am so glad you start your job! Be sure to let us all know how it goes Sophie💕
  4. So simple and so good! Can't wait for summer and picking cherry tomatoes from my garden!

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