"The belly rules the mind."--Spanish Proverb

Ziti with Eggplant & Ricotta Cheese Recipe

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This recipe for Ziti with Eggplant & Ricotta Cheese, by , is from , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mary Ann Menendez
Added: Monday, November 20, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 medium eggplant (about 1-1/2 lbs) cut into 1" pieces.
3 T olive oil
1/4 tsp salt
1 small onion, finely chopped
2 garlic cloves, minced
1 28 oz. can crushed tomatoes
2 T tomato paste
1/4 tsp black pepper
3 T chopped fresh basil
1 16 oz pkg ziti
1/2 c Parmesan cheese
1-1/2 c ricotta cheese

Directions:
Directions:
Preheat oven to 450

In a bowl toss eggplant, 2 T olive oil & salt until evenly coated. Arrange eggplant in single layer on 2 cookie sheets. Place in oven on 2 racks. Roast eggplant 30 min., rotating pans between upper & lower racks halfway through cooking & stirring twice or until eggplant is tender & golden. Remove pans from oven & set aside. Turn oven control to 400. In saucepan heat remaining 1 T olive oil over medium heat. Add onion & cook until tender, stirring occasionally . Add garlic & cook 1 min., stirring frequently. Stir in tomatoes & tomato paste, pepper & 12 tsp salt. (I like to add about a 1/3 c of red wine to my sauce - this of course is optional) Reduce heat to low & simmer uncovered 10 min or until sauce thickens slightly. Stir in 2 T basil.

Prepare pasta according to pkg. directions. Drain & return pasta to saucepan. To pasta in saucepan, add eggplant, tomato & Parmesan cheese, toss until evenly mixed. Spoon mixture into into casserole, top with ricotta cheese. Cover with foil & bake 20 min. or until hot & bubbly. To serve sprinkle top with remaining 1 T basil.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
1 hr

 

 

 

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