Baked Ziti With Eggplant, Basil And Ricotta Recipe

Name: Baked Ziti With Eggplant, Basil And Ricotta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 14 ounces ziti pasta or 14 ounces rigatoni pasta; 3/4 cup light olive oil; 1 eggplant, halved and cut into very thin slices; 1 onion, chopped; 2 garlic cloves, chopped; 3 tomatoes, chopped; 1 small handful fresh basil leaf, torn; 1/2 cup red wine; 4 ounces ricotta cheese; 1/2 cup grated pecorino cheese; sea salt and fresh grated black pepper

Servings: persons

14 ounces ziti pasta or 14 ounces rigatoni pasta
3/4 cup light olive oil
1 eggplant, halved and cut into very thin slices
1 onion, chopped
2 garlic cloves, chopped
3 tomatoes, chopped
1 small handful fresh basil leaf, torn
1/2 cup red wine
4 ounces ricotta cheese
1/2 cup grated pecorino cheese
sea salt and fresh grated black pepper

1
Preheat oven to 425u00b0F Cook the pasta according to the package instructions. Drain well and return to the warm pan.
2
Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper towels. Repeat to cook all of the eggplant. Pour off all but 1 tablespoon of oil from the pan, add the onion and garlic and cook for 2-3 minutes, stirring often. Add the tomatoes, basil, red wine, 1 cup of water, sea salt and black pepper to taste and bring to a boil. Boil for 10 minutes, until you have a thickened sauce. Stir in the eggplant then add to the pasta and stir well.
3
Put the mixture in a large baking dish. Spoon the ricotta on top, sprinkle over the pecorino and bake in the preheated oven for 20 minutes until golden and crispy around the edges.
4
Enjoy!

980

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 14 ounces ziti pasta or 14 ounces rigatoni pasta, 3/4 cup light olive oil, 1 eggplant, halved and cut into very thin slices, 1 onion, chopped, and more.

Yes, Baked Ziti With Eggplant, Basil And Ricotta falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Baked Ziti With Eggplant, Basil And Ricotta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions