Recipe Ziti and Eggplant (Pasta)

Required Ingredients:

• 2 tablespoons olive oil
• 1 eggplant, peeled and cubed
• 1 (28 ounce) can crushed tomatoes
• 2 tablespoons minced fresh basil
• ground black pepper to taste
• 1 1/4 teaspoons white sugar (optional)
• 1 (16 ounce) package dry ziti pasta
• 3 pita bread rounds, cut in half
• 2 tablespoons butter
• 1/4 cup grated Parmesan cheese
• salt and pepper to taste
• 1 (7 ounce) jar jarred roasted red pepper, drained and cut into strips

Preparing/Cooking:

• Heat the olive oil in a skillet over medium heat, and cook the eggplant until tender.
• Stir in the tomatoes, basil, pepper, and sugar.
• Simmer, stirring occasionally, 45 minutes.
• Mix the roasted red peppers into the skillet with the eggplant mixture, and continue cooking 15 minutes.
• Bring a large pot of lightly salted water to a boil.
• Place ziti pasta in the pot, cook 9 to 11 minutes, until al dente, and drain.
• Preheat oven to 375 degrees F (190 degrees C).
• Spread the insides of the pita pockets with equal amounts of butter, sprinkle with Parmesan cheese, and season with salt and pepper.
• Arrange pitas on a baking sheet, and bake 5 minutes in the preheated oven, until lightly brown.
• Serve the eggplant and tomato sauce over the cooked ziti with toasted pitas on the side.

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