Ziti With Eggplant

Ziti With Eggplant

The eggplant here is robust and works more like a topping than a sauce. It’s perfect for a sturdy pasta like ziti. Although fresh basil is definitely preferred in this recipe, it’s not always available or affordable. If you need to substitute dried basil, use only 2 teaspoons and mix it in when you add the tomato paste. Top the dish with some chopped parsley for color.

Number of Servings: 4
Serving Size: 1 cup


uncooked ziti or mostaccioli pasta - 8 oz
Japanese or other small eggplant - 1/2 lb
olive oil - 1 tbsp
garlic cloves, minced - 2
low-fat, low-sodium beef broth - 3/4 cup
tomato paste - 2 tbsp
crushed red pepper flakes - 1/4 tsp
packed chopped fresh basil - 1/4 cup
grated Parmesan cheese - 1/4 cup

  1. Cook the pasta according to the package directions, omitting salt. While the pasta is cooking, cut the eggplant into bite-size pieces.

  2. Heat the oil in a large nonstick skillet. Saute the eggplant with the garlic over medium-low heat until lightly browned. Add the broth, tomato paste, and pepper flakes; simmer, uncovered, about 5 minutes.

  3. Drain the pasta; divide it among 4 shallow bowls. Spoon the eggplant mixture over the pasta; sprinkle with basil and cheese.

Exchanges Per Serving

3 Starch
1/2 Fat monounsaturated

Nutrition Information

Amount per serving
Calories 278
Calories from Fat 56
Total Fat 6 g
Saturated Fat 2 g
Cholesterol 4 mg
Sodium 220 mg
Total Carbohydrate 45 g
Dietary Fiber 4 g
Sugars 5 g
Protein 10 g

B-man :wink: