Cool Ziti With Eggplant And Tomatoes Food

BAKED ZITI WITH ROASTED EGGPLANT AND BASIL

Steps:

• For the Roasted Eggplant: Pre-heat the oven to 375 degrees. Line a baking sheet with parchment paper and set aside.
• Place the eggplant cubes on the baking sheet. Drizzle it with olive oil and sprinkle it with salt, black pepper, and red pepper flakes (if using). Give it a toss and make sure that the eggplant is distributed evenly on the baking sheet. Roast in the oven for 30-35 minutes. Be sure to give it a gently toss halfway through the roasting process for even roasting. Set aside to cool.
• Do not turn the oven off.
• For the Pasta: 10-15 minutes before the eggplant is ready, bring a large pot of water to a boil. Add 1 tablespoon of salt and ziti. Cook until it is al dente, 8-9 minutes. Drain the pasta, place it in a large bowl. Stir in the tomato-basil sauce.
• Mix together the ricotta and chopped basil in a bowl and set aside.
• To assemble: Spray a large (mine was 9X13) oven-proof casserole dish with vegetable spray, making sure that the sides of the dish is coated with the oil.Place half of the ziti at the bottom of the casserole dish. Spread half of the eggplant cubes evenly on top. Dollop with half of the ricotta-basil mixture and sprinkle with half of the mozzarella.
• Repeat the same steps for the second layer: Spread the rest of the ziti and roasted eggplant evenly as a second layer. Dollop with the rest of the ricotta-basil mixture and sprinkle the top with the rest of the mozzarella cheese.
• Bake for 30-35 minutes or until the sauce is bubbly and the cheese on top is browned.
• When ready to serve, sprinkle it with fresh basil leaves. Serve immediately.

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.

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.

BEST ZITI EVER

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Place sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside. In a large saucepan, heat marinara with 1 teaspoon basil until bubbling. In a medium bowl, mix together ricotta, 1 teaspoon Italian seasoning, salt and pepper.
• Spread bottom of a 9x13 inch baking dish with sauce. Layer 1/2 of the ziti, 1/2, the sausage, 1/2 of the ricotta, and 1/2 the mozzarella. Spoon half of the sauce over top. Repeat layers. Sprinkle top with remaining 1/2 teaspoons basil and Italian seasoning.
• Bake in preheated oven for 40 to 45 minutes.

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.