Ziti and Eggplant

An eggplant and tomato sauce is served over ziti pasta with cheesy pita pockets on the side.

• Preparation Time: 15 mins
• Cooking Time: 60 mins
• Total Time: 1 hr 15 mins
• Calories: 545 Calories

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• salt and pepper to taste
• ground black pepper to taste
• 1 (28 ounce) can crushed tomatoes
• 1 (16 ounce) package dry ziti pasta
• 2 tablespoons minced fresh basil
• 3 pita bread rounds
• 1 eggplant, peeled and cut into 1/2-inch cubes
• 1 (7 ounce) jar roasted red pepper, drained and cut into strips
• sweet paprika to taste
• 1.25 teaspoons white sugar
• 0.25 cup grated Parmesan cheese or to taste

Recipe Instructions

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.