Ziti and Eggplant

Name: Ziti and Eggplant
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
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 ¼ teaspoons white sugar; 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; ¼ cup grated Parmesan cheese or to taste; sweet paprika to taste; salt and pepper to taste

Rating: 4.19 stars

31 Ratings
24 Reviews
3 Photos

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

Gallery

Recipe Summary

prep:

15 mins

cook:

1 hr

total:

1 hr 15 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

Step 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.

Advertisement
Step 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.
Step 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.

Nutrition Facts

Per Serving:

545 calories; protein 18.4g; carbohydrates 91.9g; fat 12.1g; cholesterol 13.1mg; sodium 534.1mg. Full Nutrition

Reviews (24)

Most helpful positive review

princessinthekitchen

07/21/2008

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! Read More

Helpful

(18)

Most helpful critical review

foodest

02/26/2009

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. Read More

Helpful

(5)

31 Ratings

5 star values: 15
4 star values: 9
3 star values: 6
2 star values: 0
1 star values: 1

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

princessinthekitchen

07/21/2008

Helpful

(18)

pinkypink

02/24/2009

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. Read More

Helpful

(13)

toezar

10/12/2005

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. Read More

Helpful

(11)

kmf6917

01/26/2007

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. Read More

Helpful

(8)

jereswife

08/26/2008

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! Read More

Helpful

(7)

Sara Roberts

08/10/2005

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! Read More

Helpful

(7)

Lisa

01/15/2008

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. Read More

Helpful

(6)

Rachel

06/24/2010

Great recipe. Even my little brother liked it and he's pretty hard to please. Read More

Helpful

(5)

kristine162

01/10/2007

This was just OK the eggplant took a lot longer than it was supposed to soften. Read More

Helpful

(5)

foodest

02/26/2009

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. Read More

Helpful

(5)

More Reviews

Back to Ziti and Eggplant

All Reviews for Ziti and Eggplant

- of Reviews

Ziti and Eggplant

Servings Per Recipe: 6
Calories: 544.5

% Daily Value *

protein: 37 %

carbohydrates: 30 %

dietary fiber: 38 %

sugars:

fat: 19 %

saturated fat: 21 %

cholesterol: 4 %

vitamin a iu: 51 %

niacin equivalents: 80 %

vitamin b6: 23 %

vitamin c: 54 %

folate: 51 %

calcium: 14 %

iron: 30 %

magnesium: 29 %

potassium: 19 %

sodium: 21 %

thiamin: 71 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Ziti and Eggplant

1 of 24

All Reviews

princessinthekitchen

07/21/2008

Helpful

(18)

pinkypink

02/24/2009

Helpful

(13)

toezar

10/12/2005

Helpful

(11)

kmf6917

01/26/2007

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.

Helpful

(8)

jereswife

08/26/2008

Helpful

(7)

Sara Roberts

08/10/2005

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!

Helpful

(7)

Lisa

01/15/2008

Helpful

(6)

Rachel

06/24/2010

Great recipe. Even my little brother liked it and he's pretty hard to please.

Helpful

(5)

kristine162

01/10/2007

This was just OK the eggplant took a lot longer than it was supposed to soften.

Helpful

(5)

foodest

02/26/2009

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.

Helpful

(5)

1 of 3 Ziti and Eggplant

zathan

2 of 3 Ziti and Eggplant

asterner94

3 of 3 Ziti and Eggplant

AuntE

Add Photo

Ziti and Eggplant

Rate this recipe Your rating Couldn't eat it Didn't like it It was OK Liked it Loved it

Thanks for adding your feedback.

Congrats! You saved Ziti and Eggplant to your Favorites

Include these ingredients

Do not include these ingredients

Best Non-Bagel Recipes for Everything Bagel Seasoning

Our Favorite Instant Pot Dishes for St. Patrick's Day

13 Kid-Friendly Lenten Recipes to Fill Up the Whole Family

Ziti and Eggplant

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Ziti and Eggplant

Account

More

Account

More

Include these ingredients

Do not include these ingredients

Ziti and Eggplant

Gallery

Recipe Summary

Ingredients

Directions

Nutrition Facts

Reviews (24)

Most helpful positive review

Most helpful critical review

All Reviews for Ziti and Eggplant