“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.” - by toezar
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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.
Nutrition
Amount Per Serving (6 total)
- Calories
- 545 cal
- 27%
- Fat
- 12.1 g
- 19%
- Carbs
- 91.9 g
- 30%
Based on a 2,000 calorie diet
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Reviews (21)
Rate This Recipe
"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 thr..." See moreilled! "
toezar
"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 recip..." See moree. 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."
dsz5463
"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 t..." See moreablespoon 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."
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