Ziti and Eggplant Recipe
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Ziti and Eggplant

By: toezar  
"Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to finish at the same time. This recipe works great as just a pasta dish if you want to make the pitas separately! If you want, you can saute some garlic and onions before you throw the eggplant chunks into the skillet."

Rating: This weblink has been rated 19 times with an average star rating of 4.2 Read Reviews (15)

Rate/Review | 710 people have saved this

Prep Time:
15 Min
Cook Time:
1 Hr
Ready In:
1 Hr 15 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 tablespoons olive oil
  • 1 eggplant, peeled and cut into 1/2-inch cubes
  • 1 (28 ounce) can crushed tomatoes
  • 2 tablespoons minced fresh basil
  • ground black pepper to taste
  • 1 1/4 teaspoons white sugar (optional)
  • 1 (7 ounce) jar roasted red pepper, drained and cut into strips
  • 1 (16 ounce) package dry ziti pasta
  •  
  • 3 pita bread rounds
  • 2 tablespoons butter
  • 1/4 cup grated Parmesan cheese or to taste
  • sweet paprika to taste
  • salt and pepper to taste

Directions

  1. Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until eggplant is the consistency of the rest of the sauce.
  2. Bring a large pot of lightly salted water to a boil. Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
  3. Preheat oven to 375 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 519 | Total Fat: 11.9g | Cholesterol: 14mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 11, 2005 by toezar 
My favorite (obviously). Please try it, and tell me what you think. The cheese bread can... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 21, 2008 by princessinthekitchen 
This is a great base to start with. I added fresh basil, garlic, and oregeno. It would be... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 26, 2007 by kmf6917 
This was a good recipe. It takes a while to cook, but my fiance (who doesn't eat eggplant)... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 10, 2005 by Sara Roberts 
The only change I made to this recipe (having made it a couple of times) is to reduce the... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 24, 2009 by pinkypink 
Made this tonight and it turned out delicious. I started by cooking some onions first,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 15, 2008 by Lisa 
I love eggplant so I enjoyed this, it did however lack flavor. I added parmesean cheese to... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 10, 2007 by kristine162 
This was just OK, the eggplant took a lot longer than it was supposed to soften. MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 26, 2008 by jereswife 
This recipe was so simple! I've never even dared cook eggplant before, and the dish just... MORE
The reviewer gave this recipe 1 stars. This recipe averages a 0 star rating.
Reviewed on Sep. 29, 2006 by Luv2eat 
Not my type of sauce. Too acidic. I feel that zuccini gives a very smooth and savory taste.... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 11, 2009 by dsz5463 
This was good. I'm giving it four stars because as written I can see where others would find... MORE

 
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