Showing posts with label Eggplant. Show all posts
Showing posts with label Eggplant. Show all posts

Thursday, July 28, 2011

Ditalini Casserole with Roasted Eggplant

 I had an offer of several Japanese eggplant so I decided to try this recipe.  It is in the oven at the moment.  It smells wonderful!

Ditalini Casserole with Eggplant

1 tablespoon of Kosher salt
1 teaspoon of freshly ground black pepper
6 small eggplants, cut into 1/2 inch strips
16 ounces of ditalini or macaroni
1 white onion, finely chopped
3 garlic cloves, minced
1/2 teaspoon of dried basil or 1 teaspoon fresh basil
1/2 cup of olive oil
1- 28 ounce can of tomatoes, drained
1/2 cup of grated Pecorino or Parmesan cheese
8 ounces of mozzarella cheese, shredded
4 ounces of provolone cheese, sliced

Lightly salt and pepper eggplants, drizzle with olive oil and roast for 30 minutes at
425º Fahrenheit.

Cook pasta in boiling salted water until just tender, following package directions; drain.

Sauté onion and garlic in 2 tablespoons of oil.  Add tomatoes , and basil.  Simmer for 10 minutes.

Preheat oven to 375º Fahrenheit.

Place half the ditalini in buttered casserole dish.

Sprinkle with 2 tablespoons of Grated Parmesan cheese and half the mozzarella.

Pour on tomato sauce.

Add eggplant, then remaining pasta.

Finish with layer of provolone cheese and the rest of the mozzarella.

Sprinkle with remaining grated cheese.

Bake for 30 minutes. Remove from oven and serve.  Serves 8.


Friday, September 19, 2008

Ziti and Eggplant

I am sure I've mentioned that I LURVE eggplant! My brother-in-law, S has a garden full of it growing like crazy. The stuff is soooo good. I especially enjoy the Japanese eggplant that he is growing. The only problem for my sister is that they become overabundant and it is hard to know what to do with them all. My mom makes a mean eggplant Parmesan that she freezes and gifts me with on occasion. Gotta love that woman! But I felt like making an eggplant dish on my own that didn't require lots of frying. I found this one that my family enjoyed very much. I didn't use Ziti because I didn't have any in my pantry. I used Penne instead. It was wonderful with the Penne. You will definitely love this eggplant. Another idea that I got from a friend of mine was to make the sauce and then put it into the blender. That way the kiddies and the hubby will never know that the sauce has "good for them" eggplant and peppers in it. I am not Jessica Seinfeld or anything but I do think this is a good idea for those who don't like veggies. Fortunately, my boys aren't opposed to chunky tomato sauce as long as the veggies are cooked thoroughly. This recipe comes from

Ziti and Eggplant


2 tablespoons olive oil
1 eggplant, peeled and cut into 1/2 inch cubes
1 (28 oz) can crushed tomatoes
2 tablespoons minced fresh basil
ground black pepper to taste
1-1/4 teaspoons white sugar (optional)
1 (7 oz) jar roasted red peppers, drained and cut into strips
1 (16 oz) package dry ziti pasta

Cooking Instructions

Heat olive oil in a skillet over medium heat, and cook the eggplant about 10 minutes. Stir in the tomatoes, basil, black 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.


The Creative Cook