PASTA - ziti with eggplant

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Ziti with Eggplant and Ricotta

 

Recipe By :Good Housekeeping

Serving Size : 6 Preparation Time :0:40

Categories : Pasta

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1.5-pound eggplant -- cut into 1-inch pieces

3 tablespoons olive oil

salt

1 small onion -- finely chopped

2 garlic cloves -- minced

1 28-oz can plum tomatoes in juice

2 tablespoons tomato paste

1/4 teaspoon ground black pepper

3 tablespoons chopped fresh basil leaves

16 ounces ziti or penne pasta

1/4 cup grated Parmesan cheese

1 cup ricotta cheese

 

1. Preheat oven to 450 degrees F. In large bowl, toss eggplant, 2 tablespoons

olive oil, and 1/4 teaspoon salt until evenly coated. Arrange eggplant in single

layer in two 15 1/2 " by 10 1/2 " jelly-roll pans or 2 large cookie sheets. Place

pans with eggplant on 2 oven racks in oven. Roast eggplant 30 minutes, rotating

pans between upper and lower racks halfway through cooking and stirring twice,

or until eggplant is tender and golden. Remove pans with eggplant from oven; set

aside. Turn oven control to 400 degrees F.

 

2. Meanwhile, in 3-quart saucepan, heat remaining 1 tablespoon olive oil over

medium heat until hot. Add onion and cook until tender, about 5 minutes,

stirring occasionally. Add garlic and cook 1 minute longer, stirring frequently.

 

3. Stir in tomatoes with their juice, tomato paste, pepper, and 1/2 teaspoon

salt, breaking up tomatoes with side of spoon; heat to boiling over high heat.

Reduce heat to low and simmer, uncovered, 10 minutes or until sauce thickens

slightly. Stir in 2 tablespoons basil.

 

4. In large saucepot, prepare pasta in boiling salted water as label directs.

Drain; return pasta to saucepot.

 

5. To pasta in saucepot, add roasted eggplant, tomato sauce, and Parmesan

cheese; toss until evenly mixed. Spoon mixture into six 2-cup gratin dishes or

shallow casseroles; top with dollops of ricotta cheese.

 

6. Cover casseroles with foil and bake 20 minutes or until hot and bubbly. To

serve, sprinkle tops with remaining 1 tablespoon basil.

 

Each serving: About 500 calories, 19 g protein, 73 g carbohydrate, 15 g total

fat (5 g saturated), 2 g fiber, 24 mg cholesterol, 695 mg sodium.

 

S(Illustration):

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Start to Finish Time:

" 1:00 "

 

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Per Serving (excluding unknown items): 489 Calories; 15g Fat (27.1% calories

from fat); 18g Protein; 72g Carbohydrate; 6g Dietary Fiber; 23mg Cholesterol;

159mg Sodium. Exchanges: 4 Grain(Starch); 1 Lean Meat; 2 1/2 Vegetable; 2 Fat.

 

NOTES : We tell you step by step how to make great red sauce from scratch, using

canned plum tomatoes and a few basic ingredients. If preparing this dish ahead,

roast eggplant and make sauce, and refrigerate separately. When ready to bake,

cook pasta and assemble; add about 10 minutes to the baking time to compensate

for the chilled ingredients.

 

Nutr. Assoc. : 0 0 0 0 0 1514 0 0 0 5662 0 0

 

 

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