Ziti and Eggplant Popular Recipes

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Ziti and Eggplant

"Eggplant pieces absorb the flavors to create a delicious tomato sauce served over ziti, complemented by means of cheese pita bread. You may easily coordinate the 3 parts of the recipe (pasta, sauce, pita) to finish at the identical time. This recipe works incredible as only a pasta dish in case you want to make the pitas one by one! If you want, you could saute a few garlic and onions earlier than you throw the eggplant chunks into the skillet."

Ingredients :

2 tablespoons olive oil
1 eggplant, peeled and cut into 1/2-inch cubes
1 (28 ounce) can crushed tomatoes
2 tablespoons minced sparkling basil
ground black pepper to taste
1 1/four teaspoons white sugar (optional)
1 (7 ounce) jar roasted pink pepper, drained and reduce into strips
1 (sixteen ounce) package dry ziti pasta
3 pita bread rounds
2 tablespoons butter
1/4 cup grated Parmesan cheese or to taste
candy paprika to flavor
salt and pepper to flavor

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H15M

Heat the olive oil in a skillet over medium warmness, and cook dinner the eggplant approximately 10 minutes. Stir inside the tomatoes, basil, pepper, and sugar. Simmer, stirring from time to time, 45 minutes. Mix the roasted red peppers into the skillet with the eggplant aggregate. Continue cooking until eggplant is the consistency of the relaxation of the sauce.
Bring a massive pot of lightly salted water to a boil. Place ziti pasta inside the pot, cook nine to eleven mins, until al dente, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
Preheat oven to 375 stages F (one hundred ninety degrees C). Open pitas and flippantly spread insides with butter. Sprinkle with Parmesan cheese and season with paprika, salt and pepper. I want to make a mild sprinkling of paprika throughout every piece. Heat pitas within the preheated oven until golden brown, about 6 minutes. Use to scoop up eggplant sauce, or consume one after the other.

Notes :

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