Ziti and Eggplant Recipe

Recipesfull introduces to you: Popular Recipes. (Ziti and Eggplant Recipe). 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.

Brief

Prep 15 mins

Cook: 1hr

Total: 1hr15 mins

Servings: 6

Yield: 6 servings

Ziti and Eggplant Recipe

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

Fruits and Vegetables

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.

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.

Nutritional Information

Ziti and Eggplant Recipe

Servings Per Recipe:6

Calories: 544.5

% Daily Value *

Protein: 18.4g 37%

Carbohydrates: 91.9g 30%

Dietary Fiber: 9.5g 38%

Sugars: 5.1g

Fat: 12.1g 19%

Saturated Fat: 4.1g 21%

Cholesterol: 13.1mg 4%

Vitamin A Iu: 2560.9IU 51%

Niacin Equivalents: 10.4mg 80%

Vitamin B6: 0.4mg 23%

Vitamin C: 32.2mg 54%

Folate: 205.2mcg 51%

Calcium: 134.5mg 14%

Iron: 5.4mg 30%

Magnesium: 81.2mg 29%

Potassium: 691.6mg 19%

Sodium: 534.1mg 21%

Thiamin: 0.7mg 71%

Calories From Fat: 109.3

*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.

You may also like