Recipe 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."
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eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can
minced fresh basil
ground black pepper to taste
1 1/4 teaspoons
1 (7 ounce) jar
roasted red pepper, drained and cut into strips
1 (16 ounce) package
dry ziti pasta
pita bread rounds
grated Parmesan cheese or to taste
sweet paprika to taste
salt and pepper to taste
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!
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.
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.
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.
This was good. I'm giving it four stars because as written I can see where others would find it bland. I sauteed a cup of chopped onion along with the eggplant until lightly browned. Added a heaping tablespoon of chopped garlic, two cans of stewed tomatoes and half a cup of homemade roasted red peppers in garlic and balsamic vinegar. I also added a good splash of red wine, half a dozen chopped fresh basil leaves, and a heaping spoonful of pesto and topped with parmesan. The recipe as written is a great start, each cook just needs to adjust according to their own tastes.
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.
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!
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!
* Percent Daily Values are based on a 2,000 calorie diet.
Ziti and Eggplant
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 545
** Calories from Fat: 109
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