Recipe Details

Ziti with Eggplant

Number of Servings: 4

Serving Size: 1 cup

This eggplant preparation is robust and more like a vegetable topping than a sauce, so 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 during the winter months. 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.

Name: Amount:
uncooked ziti or mostaccioli pasta 8
Japanese or other small eggplant 0.50
olive oil 1 Tbsp
garlic cloves, minced 2 ea
low fat, low sodium beef broth 0.75 cup
tomato paste 2 Tbsp
crushed red pepper flakes 0.25 tsp
packed chopped fresh basil 0.25 cup
grated Parmesan cheese 0.25 cup

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


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.


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

Nutritional Information (per serving)
Calories 278
Calories from Fat 56
Total Fat 6g
Saturated Fat 2g
Cholesterol 4mg
Sodium 220mg
Potassium n/a
Carbohydrates 45g
Dietary Fiber 4g
Sugars 5g
Protein 10g
Vitamin A n/a
Vitamin C n/a
Calcium n/a
Iron n/a
Folic Acid n/a
Dietary Exchange 3 Starch1/2 Fat monounsaturated