Eggplant and Tomato Ziti with Cheesy Pita
Eggplant and Tomato Ziti with Cheesy Pita combines tender cubes of eggplant simmered in a bright, herby tomato sauce with hearty ziti for a balanced, comforting bite. Roasted red peppers add subtle sweetness, while buttery, Parmesan-dusted pita rounds make a crisp, cheesy side. Serve this cozy pasta for a relaxed weeknight dinner or a casual weekend meal with friends.
- Prep15 mins
- Cook1 hr
- Serves6
- DifficultyEasy
- 1
Heat the olive oil in a skillet over medium heat, and cook the eggplant for about 10 minutes. Stir in the tomatoes, basil, pepper, and sugar. Simmer, stirring occasionally, for 45 minutes. Mix the roasted red peppers into the skillet with the eggplant mixture. Continue cooking until the eggplant matches the consistency of the rest of the sauce.
- 2
Bring a large pot of lightly salted water to a boil. Add the ziti pasta to the pot, cook for 9 to 11 minutes until slightly firm, and drain. Serve the eggplant and tomato sauce over the cooked ziti.
- 3
Preheat the oven to 375 degrees F (190 degrees C). Open the pitas and spread the insides evenly 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 the pitas in the preheated oven until golden brown, about 6 minutes. Use to scoop up the eggplant sauce, or eat separately.
- Calories 524.78 kcal High
- Protein 16.23 g Good Source
- Carbs 91.06 g Moderate
- Total Fat 11.73 g Moderate
- Saturated Fat 4.15 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 14.11 mg Low Source
- Sodium 837.2 mg High
- Fiber 9.27 g Good Source
- Sugar 13.49 g High
- Added Sugar 0.04 g Low Source
- Calcium 124.57 mg Low Source
- Iron 5.2 mg Good Source
- Potassium 723.52 mg Moderate
- Vitamin A 17.21 mcg_rae Low Source
- Vitamin C 12.34 mg Moderate
- Vitamin D 0.0 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛
- Wheat 🌾
- Gluten
- Tomatoes 🍅