Ziti and Eggplant

Ziti and Eggplant

22 Reviews 2 Pics
  • Prep

    15 m
  • Cook

    1 h
  • Ready In

    1 h 15 m
toezar
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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

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.

Share It

Reviews (22)

Rate This Recipe
princessinthekitchen
13

princessinthekitchen

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!

pinkypink
12

pinkypink

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.

toezar
11

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 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.

More Reviews

Similar Recipes

Eggplant Rollatini
(129)

Eggplant Rollatini

Rigatoni with Eggplant, Mushrooms and Goat Cheese
(89)

Rigatoni with Eggplant, Mushrooms and Goat Cheese

Awesome Eggplant Rollatine
(94)

Awesome Eggplant Rollatine

Eggplant Tomato Bake
(75)

Eggplant Tomato Bake

Spinach Ziti
(82)

Spinach Ziti

Ricotta Eggplant Rolls
(31)

Ricotta Eggplant Rolls

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 545 cal
  • 27%
  • Fat
  • 12.1 g
  • 19%
  • Carbs
  • 91.9 g
  • 30%
  • Protein
  • 18.4 g
  • 37%
  • Cholesterol
  • 13 mg
  • 4%
  • Sodium
  • 599 mg
  • 24%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Eggplant Tomato Bake

>

next recipe:

Spinach Ziti