ZITI AND EGGPLANT
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
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
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
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
ROASTED EGGPLANTS AND TOMATOES
Provided by Giada De Laurentiis
Categories side-dish
Time 45m
Yield 4 to 8 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F.
- Line a heavy large baking sheet with foil. Cut cross-hatch marks over the cut side of the eggplants. Arrange the eggplants and the Roma tomatoes cut side up on the prepared baking sheet. Brush with 2 tablespoons of oil. Sprinkle with salt and pepper.
- Whisk 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in a small bowl to blend. Stir in the diced tomatoes. Season with salt. Spoon the oil mixture over the eggplants. Sprinkle the eggplants with salt and pepper.
- Stir the bread crumbs, remaining 2 tablespoons of oil, 2 teaspoons of garlic, and 1/4 teaspoon of oregano in another small bowl to blend. Sprinkle the bread crumb mixture over the Roma tomatoes.
- Bake until the vegetables are tender and the bread crumb topping is brown, about 30 minutes.
Nutrition Facts : Calories 345 calorie, Fat 22 grams, SaturatedFat 3 grams, Cholesterol 0 milligrams, Sodium 220 milligrams, Carbohydrate 37 grams, Fiber 16 grams, Protein 7 grams, Sugar 14 grams
ZITI WITH ROASTED CHERRY TOMATOES AND EGGPLANT
Provided by Bill Bradley, R.D.
Time 1h10m
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F.
- On a baking sheet, spread out cherry tomatoes, eggplant, onion, garlic, thyme, oregano, salt and pepper. Pour on olive oil and mix well. Try to have everything in a single layer on the baking sheet.
- Bake in the oven for 1 hour, stirring occasionally.
- While veggies are roasting, make pasta according to directions.
- Top veggies on pasta. Top with parmesan cheese and enjoy!
Nutrition Facts : Calories 517 kcal, Carbohydrate 58 g, Protein 10 g, Fat 28 g, SaturatedFat 4 g, Sodium 166 mg, Fiber 7 g, Sugar 10 g, UnsaturatedFat 23 g, ServingSize 1 serving
ZITI AL MULIGNAN (BAKED PASTA WITH EGGPLANT)
This is a good way to get kids to eat eggplant. It doesn't have to be eggplant, either. I have made it with artichokes, and with capsicums (bell peppers) of different colours.
Provided by Zaphod Beeblebrox
Categories One Dish Meal
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 190°C (375°F).
- In a large pot, boil the water.
- When it boils, add the salt and pasta.
- Stir for thirty seconds.
- Boil the pasta for eight minutes and drain.
- Cut the eggplant into 1 cm cubes.
- In a large bowl, using your hands, toss with the olive oil, garlic, and parmigiano cheese.
- Add salt, pepper, and oregano and toss.
- Grate the mozzarella.
- Toss 2/3 of the mozzarella cheese with the eggplant mixture.
- Reserve the other third.
- Using a spoon, flick bits of the ricotta into the bowl.
- Toss gently with your hands, using a folding technique- start at the bottom and fold it over the top so you don't spread the ricotta too much.
- Oil a 23 cm (9 in) square pan.
- When the pasta is cool enough to handle, add it to the bowl and toss quickly.
- Spread the mixture in the baking pan.
- Cover with the tomato sauce.
- Bang the pan on the counter a few times to get everything to settle and the air bubbles out.
- Cover with the remaining mozzarella.
- Cover LOOSELY with a"tent" of tin foil- do not let the foil touch the food!
- Bake for 35 minutes.
- Remove the tin foil and bake for 10 minutes more.
- Rest for 5 to 10 minutes before serving.
Nutrition Facts : Calories 1163, Fat 53.2, SaturatedFat 28.2, Cholesterol 162.5, Sodium 951.7, Carbohydrate 110.7, Fiber 9, Sugar 8.9, Protein 60.2
EGGPLANT WITH TOMATOES
Steps:
- Preheat oven to 450 degrees.
- Trim off each end of eggplant. Cut eggplant lengthwise in half. Place each half, cut side down, on flat surface and cut crosswise into half-moon shapes, each about one-third-inch thick. There should be a total of about 34 slices.
- Trim off ends of tomatoes and cut away the cores. Cut tomatoes crosswise into slices, each about one-inch thick. There should be about 32 pieces. Alternate tomato slices with eggplant slices and arrange them compactly in a baking dish.
- Combine garlic, rosemary and oregano and sprinkle over layered eggplant. Sprinkle with salt and pepper and dribble oil over all.
- Place dish in the oven and bake 30 minutes. Baste the layered eggplant with any juices that have accumulated around it. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 225, UnsaturatedFat 17 grams, Carbohydrate 11 grams, Fat 21 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 3 grams, Sodium 582 milligrams, Sugar 6 grams
BAKED ZITI WITH EGGPLANT AND RICOTTA CHEESE
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
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.
EGGPLANT-ZITI PARMESAN
I come from a big Italian family, my mom made this all the time. Very delicious and very hardy. A great anytime meal. The secret to good eggplant is to peel and drain it, so it's not soggy. Serve with crusty italian bread, and a tossed salad, and you have a hearty meal. It seems like a lot of work but it's not. I hope you enjoy your meal.
Provided by MOMMULL1214
Categories World Cuisine Recipes European Italian
Time 8h45m
Yield 8
Number Of Ingredients 8
Steps:
- Place the eggplant slices in a bowl, and sprinkle with salt. Let drain over a bowl in the refrigerator for at least an hour. I like to do this overnight.
- Preheat the oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add ziti pasta, and cook for about 6 minutes, or until almost tender. It will cook the rest of the way in the oven. Drain. Mix together the ricotta cheese and eggs in a small bowl. Stir in half of the mozzarella cheese and Pecorino Romano cheese.
- Spread a thin layer of sauce in the bottom of a 9x13 inch baking dish. Arrange layers of eggplant, cheese, ziti pasta, and more sauce all the way to the top of the pan. Top with remaining mozzarella cheese.
- Bake for 45 minutes in the preheated oven, until heated through and cheese is lightly browned.
Nutrition Facts : Calories 570.4 calories, Carbohydrate 63.5 g, Cholesterol 108.9 mg, Fat 19.9 g, Fiber 6.5 g, Protein 33.5 g, SaturatedFat 10.8 g, Sodium 902.5 mg, Sugar 12.1 g
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