Ziti and Eggplant

Name: Ziti and Eggplant
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

13 ingredients

14 steps

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

Directions

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.