Ziti and Eggplant
Cost $15.5, save $10
Source: Recommended by CookGo
- 60 Min
- 6 Servings
- $15.5
Ziti and Eggplant
Cost $15.5, save $10
Source: Recommended by CookGo
- 60 Min
- 6 Servings
- $15.5
INGREDIENTS
Sauce
- 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 (Optional)
- 1 (7 ounce) jar roasted red pepper, drained and cut into strips
Pasta
- 1 (16 ounce) package dry ziti pasta
Pita Bread
- 3 pita bread rounds
- 🧈 2 tablespoons butter
- 🧀 ¼ cup grated Parmesan cheese or to taste
- Sweet paprika to taste
- 🧂 Salt and pepper to taste
STEPS
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, for 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°F (190°C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper.
Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.
NUTRIENTS
Per 1 serving🔥
545
Calories
- 18gProtein
- 92gCarbs
- 12gFats
💡 Tips
For a richer flavor, sauté garlic and onions before adding the eggplant to the skillet.You can prepare the pitas separately as snacks or pair them with other dishes.To save time, consider using pre-roasted eggplant and peppers.This dish is freezer-friendly—store any leftovers in airtight containers.
⚠️ Precautions
This recipe is for inspiration only. The specific use needs to beadjusted according to individual differences.