Cool Ziti With Eggplant And Tomatoes Recipes

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ZITI AND EGGPLANT



Ziti and Eggplant image

Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by cheese pita bread. You may easily coordinate the three parts of the recipe (pasta, sauce, pita) to finish at the same time. This recipe works great as just a pasta dish if you want to make the pitas separately! If you want, you can saute some garlic and onions before you throw the eggplant chunks into the skillet.

Provided by toezar

Categories     Fruits and Vegetables     Vegetables     Eggplant

Time 1h15m

Yield 6

Number Of Ingredients 13

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
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
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, 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 degrees F (190 degrees C). Open pitas and evenly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I like to make a light sprinkling of paprika across each piece. Heat pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or eat separately.

Nutrition Facts : Calories 544.5 calories, Carbohydrate 91.9 g, Cholesterol 13.1 mg, Fat 12.1 g, Fiber 9.5 g, Protein 18.4 g, SaturatedFat 4.1 g, Sodium 534.1 mg, Sugar 5.1 g

COOL ZITI WITH EGGPLANT AND TOMATOES



Cool Ziti With Eggplant and Tomatoes image

You don't find pasta salads in Italy, but in very hot weather, room temperature or cooled-down pasta with vegetables can be quite delicious, prepared in advance for a casual picnic or supper. Here, the quantity of juicy ripe tomato and eggplant makes this pasta dish more like a vegetable salad.

Provided by David Tanis

Categories     dinner, pastas, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

2 pounds ripe tomatoes, cut in wedges
Olive oil
Salt and pepper
2 or 3 garlic cloves, minced
1/2 teaspoon peperoncino (hot red pepper flakes)
2 teaspoons capers, rinsed and roughly chopped
2 medium eggplants, about 1 pound
12 ounces ziti or other short pasta
1/4 pound ricotta salata or mild feta, at room temperature
1 small bunch basil, for garnish

Steps:

  • Heat broiler. Put tomato wedges in a shallow baking dish in one layer. Drizzle with 3 tablespoons olive oil and season generously with salt and pepper. Broil tomatoes about 2 inches from heat until softened and lightly charred, 10 to 15 minutes. Set aside until cool, and then add garlic, peperoncino and capers. Stir gently to distribute.
  • Slice eggplant into long strips about 1/4-inch thick. Paint both sides of eggplant strips with olive oil and season with salt and pepper. Cook eggplant strips on a stovetop grill, in a cast-iron pan or over hot coals, about two minutes per side. Cut into 1-inch pieces. Set aside.
  • Boil the pasta in abundantly salted water until al dente, then drain and rinse briefly. Blot dry and put in a wide serving bowl. Add tomato mixture and eggplant. Toss gently to distribute. Taste for salt and hot pepper and adjust.
  • Crumble cheese over top. Drizzle with a little more oil and garnish with torn basil leaves.

Nutrition Facts : @context http, Calories 344, UnsaturatedFat 5 grams, Carbohydrate 54 grams, Fat 9 grams, Fiber 6 grams, Protein 12 grams, SaturatedFat 4 grams, Sodium 720 milligrams, Sugar 8 grams

BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE



Baked Ziti With Eggplant and Ricotta Cheese image

Make and share this Baked Ziti With Eggplant and Ricotta Cheese recipe from Food.com.

Provided by Abby Girl

Categories     Cheese

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 17

1 lb eggplant, peeled and cut into 1/2-inch cubes
salt
1 lb ziti pasta (or penne pasta)
2 tablespoons butter
1 medium onion, copped
1 garlic, chopped fine
1/4 cup vegetable oil
796 ml tomatoes, cut and undrained
156 ml tomato paste
1 teaspoon salt, divided
1 1/2 teaspoons oregano, chopped
1 1/2 teaspoons basil, chopped
1/4 teaspoon red pepper flakes
1/4 cup parmesan cheese
500 g ricotta cheese
1 egg, beaten
750 ml mozzarella cheese, grated (3 cups)

Steps:

  • Place eggplant cubes in colander, sprinkle generously with salt. Let stand for 30 minutes. Rinse and drain thoroughly.
  • Cook ziti in large amounts of boiling salted water until tender; drain. Add butter and toss to coat.
  • In large skillet, cook eggplant, onion and garlic in oil until tender. Stir in tomatoes and tomato paste, 1/2 tsp salt, basil, oregano and red pepper flakes. Bring to a boil. Reduce heat and simmer 15 minutes, stirring occasionally. Remove from heat and stir in parmesan cheese.
  • In small bowl, blend ricotta cheese, egg and remaining 1/2 tsp salt.
  • In shallow three quart (3mL) casserole, layer half each: cooked pasta, tomato mixture, ricotta cheese mixture and mozzarella cheese. Repeat layering with remaining ingredients. Bake at 350 for 45 minutes or until cheese melts.

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