Recipes Fruits and Vegetables Vegetables Eggplant Ziti and Eggplant 4.2 (31) 24 Reviews 4 Photos 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. Submitted by toezar Updated on January 3, 2022 Save Rate Print Share Close Add Photo 4 4 Prep Time: 15 mins Cook Time: 1 hr Total Time: 1 hr 15 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) 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 ¼ 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 ¼ cup grated Parmesan cheese or to taste sweet paprika to taste salt and pepper to taste Directions 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. I Made It Print 34 home cooks made it! Nutrition Facts (per serving) 545 Calories 12g Fat 92g Carbs 18g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 545 % Daily Value * Total Fat 12g 16% Saturated Fat 4g 21% Cholesterol 13mg 4% Sodium 534mg 23% Total Carbohydrate 92g 33% Dietary Fiber 10g 34% Total Sugars 5g Protein 18g 37% Vitamin C 32mg 36% Calcium 135mg 10% Iron 5mg 30% Potassium 692mg 15% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.