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Eggplant Pasta with Chilean EVOO and Goat Cheese

A delicious gourmet pasta with fresh, Chilean extra virgin flavor!


  • 1-1/4 cups Chilean extra virgin olive oil
  • 3 medium garlic cloves (diced)
  • 1 pound tomatoes, peeled and crushed
  • 5 ounces white wine or dry Jerez
  • 20 leaves of fresh basil
  • 2 medium eggplants (approximately ½ pound total)
  • 1 pound penne pasta (or other tube-shaped pasta)
  • 2 cups Goat cheese
  • 1 cup Parmesan cheese
  • Salt and pepper to taste


  • In a large saucepan mix 1/2 cup Chilean extra virgin olive oil with the diced garlic. Add the tomatoes and the glass of wine and cook at high temperature, uncovered for 5 minutes. Add 10 basil leaves, and cook for 10 more minutes at low temperature.
  • Cover and let rest.
  • Peel the eggplant and cut into 1 inch cubes. Sauté the eggplant in ¾ cup Chilean extra virgin olive oil over low heat until brown and crunchy, being careful to avoid oil smoking. Drain.
  • Add pasta and a pinch of salt to boiling water and cook for 10 minutes. Drain.
  • In a serving dish mix the pasta with the sauce. Add the eggplant, goat cheese, Parmesan cheese and 10 leaves of fresh basil. Serve warm.
  • You might also like:
  • Stuffed Peppers with Chilean EVOO, Peas, and Cashews
  • Quinoa Salad with Nutmeg and Chilean Extra Virgin Olive Oil 


The National Association of Manufacturers of Olives and Olive Oil (ChileOliva) is the Chilean organization that brings together more than 70% of SME companies directly involved in the production of extra virgin olive oil, supplying and manufacturing raw materials, bottling and reselling of this product. In terms of production, ChileOliva partners manage more than 60% of the country's land planted with olive trees for olive oil production and more than 90% of exports to foreign markets.

CONTACT US T. 56 (2) 2891 9932 F. 56 (2) 2891 9936