Baked Ziti with eggplant and tomato: Date Added: 25 Oct 2010 Ingredients:

The first picture is of the vegetables before cooking, the second picture is the final dish.
I combine ziti with tomatoes, onion and eggplant so portions can be larger and I use low fat skim milk mozzarella to keep fat calories down. Eggplant can absorb a lot of oil so I spray the pan first with a small amount of spray oil to prevent sticking, and add the olive oil for flavor. Pasta can be hard to measure -six ounces of uncooked ziti fits into a 2 cup measuring cup.
Spray oil
1 small eggplant cut into 1/2 inch cubes about 4 cups
1 large onion, chopped
2 large cloves of garlic,chopped
1- 32 ounce can crushed tomatoes
6 ounces cooked ziti
1/4 c chopped black olives
2 ounces grated mozzarella cheese
1/2 cup grated parmesan cheese
2 tbsp olive oil

Cooking Instructions:

Preheat oven to 350 degrees. Spray a large skillet with oil and add an additional 1 tbsp olive oil, add the eggplant and cook for 5-6 minutes, stirring occasionally, remove and set aside. Add onions and garlic to cooking pan with an additional 1 tbsp oil, cook for three minutes, add tomatoes and olives simmer for ten minutes more.
Combine pasta, eggplant, tomato mixture and mozzarella cheese and spoon into a medium size casserole dish . Sprinkle with cheese, cover with foil and bake 20 minutes, remove cover and bake five minutes more.
Makes 6 portions: Calories 261 fat 10.2 g, saturated fat3.4 g, cholesterol 14 mg, sodium 262 mg, carbohydrate 33 g, fiber 5.2 g, sugar 6.5 g, protein 11.7g.

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