Aubergine Seafood Penne

How do you usually grocery shop? Do you buy stuff “just in case” or do you buy exactly only what you need and get out?

I think I’m a mix of both. I zoom in onto things I know I would need first.. and along the way, I sometimes grab something I might need. But not without some quick mental calculation of price comparison and if I really might need that item. The answer is sometimes, “Naw, we won’t eat that even though it’s dirt cheap now.” And other times I’ll convince myself saying, “Yes… yes, we WILL need this eventually.”

That was how a pack of frozen seafood medley entered into my cart and finally into my freezer where it hung out for about 3 months. Mmhmm. 3 months. I forgot ALL about it until one day I was looking into the corners of my chest freezer and saw the packaging peeking out from the corner. It was an oops then a-ha moment. Dinner that night was decided.

It was to be pasta.

It wasn’t a very sauce laden pasta dish though. I used Penne, Onion/Shallots, Cherry Tomatoes, Aubergine, Seafood Medley, Tomato Pesto, Salt, Pepper & Truffle Oil.
Aubergine Seafood Penne 1

I made sure to give the seafood medley several rinses just to freshen them up a bit. 
Aubergine Seafood Penne 2

This begins by sauteing some onion slices.
Aubergine Seafood Penne 3

Next up are the aubergine cubes.
Aubergine Seafood Penne 4

I wanted the cherry tomatoes to collapse a little together with some tomato pesto. You can use tomato puree but I love that tomato pesto already contained basil and spices with a bit of a smoky flavour.
Aubergine Seafood Penne 5

Some pasta cooking water loosens everything up and helps it all meld together.
Aubergine Seafood Penne 6

I should have added the seafood into the sauce first but then this still worked out well.
Aubergine Seafood Penne 7

This looks relatively drier than regular pasta dishes but what a punch it brought as the penne soaks up all the pesto and seafood juices.
Aubergine Seafood Penne 8

The cooking time is as long as the pasta takes to cook. About 10 minutes really.
Aubergine Seafood Penne 9

The light drizzle of truffle oil really seals the deal.
Aubergine Seafood Penne 10

Another installment of weeknight quick pasta for you. Using what you have already… or what you didn’t realize you had. 😉


“But that no man is justified by the law in the sight of God, it is evident: for, The just shall live by faith.” (Galatians 3:11)

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Aubergine Seafood Penne
Prep time
Cook time
Total time
Recipe type: Main
Cuisine: Italian
Serves: 4-5
  • 7 oz (200gms) Penne
  • 2 tbsp Olive Oil
  • 1 Eggplant, cubed
  • 2 Red Onions, peeled & sliced thinly
  • ½ lbs frozen seafood medley, thawed (mine contained scallops, fish, shrimp, squid & mussels)
  • 1 cup Cherry Tomatoes
  • 2 tbsp Tomato Pesto
  • 1 cup Pasta Cooking Water, retained
  • ½ tsp ground Black Pepper
  • 1-2 tsp Truffle Oil (optional)
  1. Boil the penne in salted water according to package instructions.
  2. Thaw & rinse seafood well.
  3. In a large saute pan, heat up oil & saute onion. Toss in eggplant cubes and leave to soften slightly.
  4. Add in cherry tomatoes & tomato pesto with black pepper. Stir for about 1 minute.
  5. Pour in ½ the water & bring to a simmer.
  6. Add in seafood and simmer for about 30 seconds.
  7. Toss in cooked penne & stir. Add more water if it's too dry. Adjust seasoning.
  8. Dish up & serve immediately with drops of truffle oil over each bowl.

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