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My review
Ziti and Eggplant
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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Ingredients
1 h 15 m servings 545 calsOriginal recipe yields 6 servings
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Directions
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- 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 Facts
Per Serving: 545 calories; 12.1 g fat; 91.9 g carbohydrates; 18.4 g protein; 13 mg cholesterol; 534 mg sodium. Full nutrition
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Reviews
Read all reviews 2329 Ratings
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Most helpful positive review
7/21/2008
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...
Most helpful critical review
2/25/2009
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.
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7/21/2008
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...
2/24/2009
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,...
7/26/2004
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...
1/26/2007
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.
8/26/2008
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 so...
8/10/2005
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!
1/15/2008
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 thro...
6/23/2010
Great recipe. Even my little brother liked it and he's pretty hard to please.