Ziti and Eggplant Recipe - Allrecipes.com
Ziti and Eggplant Recipe
  • READY IN hrs

Ziti and Eggplant

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"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
  • PREP

    15 mins
  • COOK

    1 hr

    1 hr 15 mins


  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.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2008

This is a great base to start with. I added fresh basil, garlic, and oregeno. It would be great with artichokes and/or mushrooms added also. It got my extra picky husband to eat eggplant so I'm thrilled!

Most Helpful Critical Review
Feb 26, 2009

The cheesy pita pockets are what make this recipe, otherwise it's difficult to taste anything outside of the tomato stew. Would probably not make again.

Feb 24, 2009

Made this tonight and it turned out delicious. I started by cooking some onions first, followed by eggplant and mushrooms. For the sauce I added a combination of Italian whole canned tomatoes, and pureed tomatoes. The roasted red peppers give the sauce a nice smokey sweetness. I also added garlic, Italian seasoning, oregano, and basil, as well as fennel seed. I learned from another excellent recipe on this site to add the fennel and it really make the sauce taste nice and meaty, sans the meat. I also made the pita cheese bread with the paprika and that was quite good too.

Oct 11, 2005

My favorite (obviously). Please try it, and tell me what you think. The cheese bread can obviously be made seperately -- it's delicious even alone. Somehow allrecipes messed up the pita bread recipe. Here is a corrected version. Open the pitas, put a light and even spread of butter on the insides. Sprinkle lots of parmesan cheese and then put on some SWEET PEPRIKA -- i like to make a light sprinkling across each piece. If you want, you can saute some garlic and onions before you throw in the egglant chunks. The cubes of egglant should be about 1/2 x 1/2". The sauce is even better when you weave in some mozzarella cheese at the end when you're mixing the pasta and the sauce together.

Jan 26, 2007

This was a good recipe. It takes a while to cook, but my fiance (who doesn't eat eggplant) even enjoyed it. We did add chunks of chicken the recipe which made it more filling.

Aug 26, 2008

This recipe was so simple! I've never even dared cook eggplant before, and the dish just turned out so delicious. I made it with the crushed tomatoes that come with the Italian herbs, and put some slices of provolone on top of the sauce to melt right before I served it over whole wheat pasta. The roasted red peppers put the flavor right over the top!

Aug 10, 2005

The only change I made to this recipe (having made it a couple of times) is to reduce the amount of roasted red peppers. Other than that, the sauce is sublime!

Jan 15, 2008

I love eggplant so I enjoyed this, it did however lack flavor. I added parmesean cheese to the skillet. I also cooked chicken on the side in butter, garlic and fresh parsley. When cooked through I added it to the eggplant and tomatoes. It tasted much better.


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  • Calories
  • 545 kcal
  • 27%
  • Carbohydrates
  • 91.9 g
  • 30%
  • Cholesterol
  • 13 mg
  • 4%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 9.5 g
  • 38%
  • Protein
  • 18.4 g
  • 37%
  • Sodium
  • 534 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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