Ziti with Eggplant Recipe

Name: Ziti with Eggplant
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 8 oz. uncooked ziti; mostaccioli pasta; 1/2 lb. japanese eggplant; other sm. eggplant, unpeeled; 1 tsp. olive oil; 2 cloves garlic, minced; 3/4 cup reduced sodium beef broth; 2 tsp. tomato paste; 1/4 tsp. crushed red pepper flakes; 1/4 cup packed chopped fresh basil; 2 tsp. dried basil; 1/4 cup grated Romano cheese

Servings: persons

8 oz. uncooked ziti
mostaccioli pasta
1/2 lb. japanese eggplant
other sm. eggplant, unpeeled
1 tsp. olive oil
2 cloves garlic, minced
3/4 cup reduced sodium beef broth
2 tsp. tomato paste
1/4 tsp. crushed red pepper flakes
1/4 cup packed chopped fresh basil
2 tsp. dried basil
1/4 cup grated Romano cheese

1
Cook pasta according to package directions, omitting salt.
2
While pasta is cooking, cut eggplant into bite sized pieces.
3
Heat oil in large non-stick skillet.
4
Saute eggplant with garlic over medium-low heat until lightly browned.
5
Add broth, tomato paste and pepper flakes.
6
Simmer, uncovered, about 5 minutes.
7
Drain pasta, divide it among 3 or 4 shallow bowls.
8
Spoon eggplant mixture over pasta.
9
Sprinkle with basil and cheese.
10
Enjoy!

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 8 oz. uncooked ziti, mostaccioli pasta, 1/2 lb. japanese eggplant, other sm. eggplant, unpeeled, and more.

Yes, Ziti with 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.

Ziti with Eggplant

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