Eggplant Ziti
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
8 oz uncooked ziti1 medium-sized eggplant, peeled and cubed2 cups jar tomato sauce (spaghetti sauce; plain is best in this dish)2 tbsp capers1 clove garlic, crushed and chopped2 oz fresh mozzarella, cubedolive oil1 tsp salt pepper to taste
Cook pasta according to directions. Drain and set aside.
In a large pan, heat 1 tbsp olive oil. Add capers and cook (on med) for about 1 minute.
Add garlic and cook another minute.
Add cubed eggplant and sprinkle with salt. Cook until the oil has been soaked up into the eggplant and then the eggplant has released some of its juices (about 3-4 minutes).
Add tomato sauce; cook for another minute.
Add pasta and fresh mozzarella. Toss to combine and to melt the mozzarella slightly.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KS76017.
In a large pan, heat 1 tbsp olive oil. Add capers and cook (on med) for about 1 minute.
Add garlic and cook another minute.
Add cubed eggplant and sprinkle with salt. Cook until the oil has been soaked up into the eggplant and then the eggplant has released some of its juices (about 3-4 minutes).
Add tomato sauce; cook for another minute.
Add pasta and fresh mozzarella. Toss to combine and to melt the mozzarella slightly.
Serve immediately.
Number of Servings: 4
Recipe submitted by SparkPeople user KS76017.
Nutritional Info Amount Per Serving
- Calories: 239.7
- Total Fat: 4.2 g
- Cholesterol: 18.8 mg
- Sodium: 762.5 mg
- Total Carbs: 34.6 g
- Dietary Fiber: 6.0 g
- Protein: 6.2 g
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