Cool Ziti With Eggplant And Tomatoes Recipes

BAKED ZITI WITH EGGPLANT, BASIL AND RICOTTA

Steps:

• Preheat oven to 425°F Cook the pasta according to the package instructions. Drain well and return to the warm pan.
• Heat the olive oil in a frying pan and when it is hot, but not smoking, cook the eggplant slices in batches for 2 minutes on each side until golden. Remove and place on paper towels. Repeat to cook all of the eggplant. Pour off all but 1 tablespoon of oil from the pan, add the onion and garlic and cook for 2-3 minutes, stirring often. Add the tomatoes, basil, red wine, 1 cup of water, sea salt and black pepper to taste and bring to a boil. Boil for 10 minutes, until you have a thickened sauce. Stir in the eggplant then add to the pasta and stir well.
• Put the mixture in a large baking dish. Spoon the ricotta on top, sprinkle over the pecorino and bake in the preheated oven for 20 minutes until golden and crispy around the edges.
• Enjoy!

BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE

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.

ZITI AND EGGPLANT

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.

COOL ZITI WITH EGGPLANT AND TOMATOES

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.