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Ziti and Eggplant
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Prep Time:
15 minutes
Cook Time:
60 minutes
Total Time:
75 minutes
Ziti pasta topped with eggplant-tomato sauce, served with cheesy pita pockets.
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
  • 1.25 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
  • 0.25 cup grated Parmesan cheese or to taste
  • sweet paprika to taste
  • salt and pepper to taste
Instructions:
  • In a skillet over medium heat, sauté the eggplant in olive oil for about 10 minutes. Add tomatoes, basil, pepper, and sugar. Simmer and stir occasionally for 45 minutes. Then, mix in the roasted red peppers and cook until eggplant reaches desired consistency.
  • 1. Boil a large pot of lightly salted water. Add ziti pasta and cook for 9 to 11 minutes until al dente. Drain the pasta and serve with eggplant and tomato sauce.
  • Preheat your oven to 375 degrees F (190 degrees C). Open the pitas and spread butter evenly on the insides. Sprinkle with Parmesan cheese and season with a touch of paprika, salt, and pepper. Bake the pitas until golden brown, approximately 6 minutes. Enjoy with eggplant sauce or on their own.

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