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