Ziti and Eggplant Recipe

Name: Ziti and Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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 1/4 teaspoons white sugar (optional); 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; 1/4 cup grated Parmesan cheese or to taste; sweet paprika to taste; salt and pepper to taste

Servings: persons

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 1/4 teaspoons white sugar (optional)
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
1/4 cup grated Parmesan cheese or to taste
sweet paprika to taste
salt and pepper to taste

1
Heat the olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes.
2
Stir in the tomatoes, basil, pepper, and sugar.
3
Simmer, stirring occasionally, 45 minutes.
4
Mix the roasted red peppers into the skillet with the eggplant mixture.
5
Continue cooking until eggplant is the consistency of the rest of the sauce.
6
Bring a large pot of lightly salted water to a boil.
7
Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
8
Serve the eggplant and tomato sauce over the cooked ziti.
9
Preheat oven to 375 degrees F (190 degrees C).
10
Open pitas and evenly spread insides with butter.
11
Sprinkle with Parmesan cheese and season with paprika, salt and pepper.
12
I like to make a light sprinkling of paprika across each piece.
13
Heat pitas in the preheated oven until golden brown, about 6 minutes.
14
Use to scoop up eggplant sauce, or eat separately.

262

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

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 13 ingredients. The key ingredients include: 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, and more.

Yes, Ziti and Eggplant 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!

Ziti and Eggplant

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions